Tom Yum Goong - Savouring Southeast Asia

Directions

Peel and devein the shrimps, reserving the shells. Rinse and set aside.

In a large saucepan over medium-high heat, warm the vegetable oil.

When the oil is hot, add the shrimp shells and fry them, stirring until they turn bright orange, aout 1 minute.

Toss in the lemongrass, galangal, green chillies, chicken stock and 4 of the lime leaves.

Raise the heat to high and bring to a boil.

Reduce the heat to medium and simmer, uncovered, for 15 minutes to develop the flavours.

Remove from the heat and pour the stock through a sieve placed over a saucepan.

Discard the contents of the sieve.

Add the chilli paste, mushrooms to the saucepan, stir well and bring to a boil over medium heat.

When it is boiling, add the shrimps and the remaining 4 lime leaves and cook for another 1 to 2 minutes.

Season with the fish sauce and lime juice, then taste and adjust the seasoning.

Ladle the soup and garnish with the red chillies and coriander leaves.