Tom Yam Goong

Step 1/ 3

• 125 g shrimp
• 375 ml water

• 1 pot (large)

Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.

Step 2/ 3

• 1 cloves garlic (grated)
• 2½ leaves Makrut lime leaves
• 1½ slices galangal
• 30 ml fish sauce
• 1 stalks lemongrass
• 1 shallots
• 50 g oyster mushrooms
• 2½ Thai chilis

• knife

Add the garlic(minced), lime leaves, galangal, fish sauce, lemon grass (lower 1/3 portion only, cut into 2,5cm length) and shallots (sliced) to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.

Step 3/ 3

• 30 ml lime juice
• ½ tsp chili paste
• 1 tbsp cilantro (for garnish)

Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.