Tom Yum Thai Koong Soup

Servings: 5

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Ingredients

• 4 slices galangal
• 4 kaffir lime leaves, whole
• 4 cups of water
• 4 chili padi (bird’s eye)
• 2 x lemongrass
• 12 mushrooms, halved
• 1/2 lb. medium shrimp, peeled and deveined
• 1 x 4.5 oz. can of mushrooms, drained
• 1 tsp. of white sugar
• 1 tsp. of hot chili paste
• 1 tbsp. of Tom Yum soup paste
• 1 1/2 tbsp. of fish sauce
• 1 1/2 limes, juiced

Instructions

1. To make your stock: Cook heads of the shrimp and the shells for a further 20 minutes in the water. Turn the heat off and soak the parts for another 20 minutes, then discard them.

2. Trim your lemongrass and slice into matchstick-sized bits.

3. Add stock to a large pot with the lemongrass, lime leaves, lime juice, galangal, fish sauce, chili padi, sugar, tom yum paste and the chili paste.

4. Bring up to a rolling boil for another 5 minutes. After, add the shrimps and the mushrooms. Simmer for another 10 minutes.

5. Serve immediately in bowls and garnish with cilantro.