Thai Tom Yum Goong

🔥 Prep

• Peel and devein 400 g shrimp, leaving tails on if desired.
• Rinse and trim 150 g straw mushrooms, then halve them.
• Bruise 3 stalks lemongrass by smashing with the back of a knife, then cut into 5 cm pieces.
• Slice 30 g galangal into thin rounds.
• Tear 6 kaffir lime leaves to release aroma.
• Thinly slice 5 Thai bird eye chilies (adjust for heat preference).
• Measure out 2 tbsp Thai chili jam, 3 tbsp fish sauce, 3 tbsp lime juice, 0.25 cup evaporated milk, 800 ml chicken broth, 1 tbsp vegetable oil, 0.5 tsp salt, and 0.25 cup cilantro (chopped).

🔥 Cook

• 1. Heat 1 tbsp vegetable oil in a pot over medium heat.
• 2. Add lemongrass, galangal, kaffir lime leaves, and Thai bird eye chilies; sauté for 1 minute until fragrant.
• 3. Pour in 800 ml chicken broth and bring to a boil.
• 4. Add 150 g straw mushrooms and simmer for 3 minutes.
• 5. Add 400 g shrimp and cook for 2 minutes until pink.
• 6. Stir in 2 tbsp Thai chili jam, 3 tbsp fish sauce, 3 tbsp lime juice, and 0.5 tsp salt; simmer for 1 minute.
• 7. Reduce heat to low and stir in 0.25 cup evaporated milk; heat through for 30 seconds (do not boil).
• 8. Remove from heat and garnish with 0.25 cup chopped cilantro.

🔥 Serve

• Ladle the hot Tom Yum Goong into individual bowls.
• Serve immediately with steamed jasmine rice or rice noodles on the side.
• Offer extra lime wedges and sliced bird eye chilies for those who prefer more sourness or heat.
• Garnish each bowl with a sprinkle of fresh cilantro (if not already added).