Tom Yum Goong

🔥 Prep

• Peel and devein the 200 g shrimp, leaving tails on if desired, and rinse under cold water.
• Bruise the 2 stalks of lemongrass by smashing them with the back of a knife, then cut into 5 cm pieces.
• Slice the 3 pieces of galangal into thin rounds (if not pre‑sliced).
• Tear the 5 kaffir lime leaves to release their aroma.
• Clean and slice the 100 g mushrooms into bite‑size pieces.
• Measure out 1 tbsp chili paste, 2 tbsp lime juice, and 2 tbsp fish sauce into small bowls for easy access.

🔥 Cook

• 1. Bring 4 cups (960 ml) water to a boil over medium‑high heat.
• 2. Add the bruised lemongrass, galangal slices, and torn kaffir lime leaves; Simmer for 3 minutes to infuse the broth.
• 3. Add the sliced mushrooms and 1 tbsp chili paste; Cook for 2 minutes while stirring.
• 4. Add the prepared shrimp; Cook until the shrimp turn pink and opaque, about 2‑3 minutes.
• 5. Stir in the 2 tbsp fish sauce and 2 tbsp lime juice; Taste and adjust seasoning if needed, then Simmer for 1 minute more.
• 6. Remove the pot from heat; optionally discard the lemongrass stalks and galangal pieces before serving.

🔥 Serve

• Ladle the hot Tom Yum Goong into individual soup bowls.
• Garnish each bowl with a few fresh cilantro leaves, thin slices of red chili, and a lime wedge on the side.
• Serve immediately with steamed jasmine rice or sticky rice as a comforting accompaniment.