Tom Yam Kung

Ingredients

• 1 liter chicken or vegetable stock
• 4–5 Thai bird's eye chilies, whole or split
• 3 stalks lemongrass, white part only, bruised and cut 2 cm lengths
• 4 slices galangal, fresh, 3 mm thick
• 2 kaffir lime leaves, torn
• 250 g large shrimp, peeled, deveined
• 100 g straw mushrooms, whole or halved if large
• 3 tablespoons tamarind paste
• 3 tablespoons fish sauce, nam pla
• 10 ml palm sugar
• 2 tablespoons fresh lime juice
• Cilantro leaves, for garnish
• Scallions, sliced thin, for garnish

Method

1. 1
   Bring stock to boil in pot over high heat.
2. 2
   Add chilies, lemongrass, galangal, and kaffir lime leaves; simmer 5 minutes to infuse aromatics.
3. 3
   Add shrimp and mushrooms; simmer 3–4 minutes until shrimp are opaque and mushrooms are tender.
4. 4
   Stir in tamarind paste, fish sauce, and palm sugar; simmer 2 minutes to meld flavors.
5. 5
   Remove from heat; adjust seasoning with lime juice, adding more tamarind or fish sauce to balance sour and salty notes.
6. 6
   Ladle into bowls; garnish with cilantro leaves and scallions; serve immediately.