Name: Tom Yum Koong Soup
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Lemongrass stalks - 2; Medium shrimp - peeled, deveined and shells reserved - ½ pound; Water - 4 cups; Makrut lime leaves - 4; Galangal - 4 slices; Chile padi (bird's eye chiles) - 4; Fish sauce - 1 ½ tablespoons; Limes, juiced - 1 ½; White sugar - 1 teaspoon; Hot chile paste - 1 teaspoon; Tom yum soup paste (Optional) - 1 tablespoon; Fresh button mushrooms, halved - 12; Whole straw mushrooms, drained - 1 (6 ounce) can

Ingredients for - Tom Yum Koong Soup

1. Lemongrass stalks 2

2. Medium shrimp - peeled, deveined and shells reserved ½ pound

3. Water 4 cups

4. Makrut lime leaves 4

5. Galangal 4 slices

6. Chile padi (bird's eye chiles) 4

7. Fish sauce 1 ½ tablespoons

8. Limes, juiced 1 ½

9. White sugar 1 teaspoon

10. Hot chile paste 1 teaspoon

11. Tom yum soup paste (Optional) 1 tablespoon

12. Fresh button mushrooms, halved 12

13. Whole straw mushrooms, drained 1 (6 ounce) can

How to cook deliciously - Tom Yum Koong Soup

1 . Stage

Trim lemongrass and cut into matchstick-sized pieces.

2 . Stage

To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.

3 . Stage

Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.

4 . Stage

Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.