Tom Yum Goong - Savouring Southeast Asia

• 375 grams shrimp in the shell
• 2 tablespoons vegetable oil
• 4 each lemongrass stalks, tender midsection only, smashed and cut into 2 inch (5cm) lengths
• 6 slices galangal root or 3 slices dried
• 6 each green chili peppers Thai
• 6 cups chicken broth or regular
• 8 each kaffir lime leaves spines removed
• 1 x thai chili paste roasted, to taste
• 1/4 cup lime juice fresh
• 1 cup mushrooms
• 3 tablespoons fish sauce
• 1 each red chili peppers fresh
• 1/4 cup cilantro freshly chopped

1. Peel and devein the shrimps, reserving the shells.
2. Rinse and set aside.
3. In a large saucepan over medium-high heat, warm the vegetable oil.
4. When the oil is hot, add the shrimp shells and fry them, stirring until they turn bright orange, aout 1 minute.
5. Toss in the lemongrass, galangal, green chillies, chicken stock and 4 of the lime leaves.
6. Raise the heat to high and bring to a boil.
7. Reduce the heat to medium and simmer, uncovered, for 15 minutes to develop the flavours.
8. Remove from the heat and pour the stock through a sieve placed over a saucepan.
9. Discard the contents of the sieve.
10. Add the chilli paste, mushrooms to the saucepan, stir well and bring to a boil over medium heat.
11. When it is boiling, add the shrimps and the remaining 4 lime leaves and cook for another 1 to 2 minutes.
12. Season with the fish sauce and lime juice, then taste and adjust the seasoning.
13. Ladle the soup and garnish with the red chillies and coriander leaves.

shrimp, vegetable oil, lemongrass stalks, galangal root, green chili peppers, chicken broth, lime, thai chili paste, lime juice fresh, mushrooms, fish sauce, red chili peppers, cilantro freshly

Taken from recipeland.com/recipe/v/tom-yum-goong-savouring-southea-50233 (may not work)