(Shrimp) Tom Yum Goong

By á-25087

Ingredients

• 2 1/2 cups shrimp stock, canned chicken stock, or water
• 10-12 large shrimp, peel and devein, save the heads and shells
• 3 1/2 tablespoons lime juice
• 6 bird’s eyes chilies (pounded)
• 3 (big) slices galangal
• 6 kaffir lime leaves (bruised)
• 2 tablespoons nam prik pao (Thai roasted chili paste)
• 2 tablespoons oil of nam prik pao
• 3 teaspoons fish sauce
• 1 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
• 6 canned straw mushrooms, fresh oyster mushrooms, fresh or canned button mushrooms

Details

Adapted from foodgawker.com

Preparation

Step 1

1. In a pot, bring 3 cups of water to boil.

2. Add rhe shrimp heads and shells.

3. Boil until the water turns slightly orange in color.

4. Press with spatula to extract the “goodies” from their heads.

5. Let the stock reduce to slightly more than 2 1/2 cups.

6.Drain and strain the shrimp stock and discard the shrimp heads.

7. Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil.

8. Add in the shrimp and fish sauce.

9. Add the lime juice.

10. Boil until the shrimp are cooked, dish out and serve hot.