Tom Yum Koong Soup recipe

4 servings

1/2 pound medium shrimp - peeled and deveined

12 mushrooms, halved

1 (4.5 ounce) can mushrooms, drained

4 cups water

2 lemon grass

4 kaffir lime leaves

4 slices galangal

4 chile padi (bird's eye chiles)

1 1/2 tablespoons fish sauce

1 1/2 limes, juiced

1 teaspoon white sugar

1 teaspoon hot chile paste

1 tablespoon tom yum soup paste (optional)

Trim lemongrass and cut into matchstick size pieces.

To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes.

Turn the fire off.

Soak the heads and shells for further 20 minutes before discarding.

Trim lemongrass and cut into matchstick size pieces.

Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil.

After boiling for 5 minutes, add shrimps and both mushrooms.

Cook for further 10 minutes.

Garnish with coriander leaves.