Tom Yum

Ingredients

• 1 pounds large shrimp (shell-on) – peeled and deveined, shells (and heads if attached) reserved
• 6 cups water
• 2 stalks lemongrass – trimmed, lightly smashed, cut into 2-inch pieces
• 1 ounce galangal – thinly sliced
• 6 leaves makrut lime leaves – torn to release oils
• 6 pieces Thai bird’s eye chiles – lightly crushed
• 3 ounces shallots – thinly sliced
• 8 ounces straw mushrooms (canned) – drained and halved
• 3 tbsp fish sauce
• 2 tbsp Thai roasted chili paste (nam prik pao)
• 1 tsp palm sugar
• 0.25 cup lime juice – freshly squeezed
• 0.25 cup cilantro – coarsely chopped
• lime wedges – for serving

Instructions

1. Rinse the shrimp. Peel and devein, reserving the shells (and heads if attached); keep the shrimp chilled.
2. Combine the water, reserved shrimp shells (and heads), lemongrass, galangal, makrut lime leaves, Thai bird’s eye chiles, and shallots in a medium pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook 10–15 minutes until very fragrant.
3. Use a slotted spoon to remove and discard the shrimp shells (and heads), leaving the aromatics in the pot. Return the broth to a simmer.
4. Add the straw mushrooms and simmer 3–4 minutes until just tender.
5. Stir in the fish sauce, Thai roasted chili paste (nam prik pao), and palm sugar. Simmer 1 minute to dissolve and marry flavors.
6. Add the shrimp and simmer gently 1–2 minutes until just opaque and pink, with tails curled; avoid boiling to prevent toughness. Turn off the heat.
7. Stir in the lime juice and cilantro. Taste and adjust with more fish sauce or lime juice for a balanced hot-sour-salty profile.
8. Ladle into bowls and serve immediately with lime wedges for serving.