Tom Yum Soup with Shrimp

Ingredients

• 7 ozonion
• 5 oztomato
• 3/4 ozred chili
• 1/2 ozgalangal
• 2lemongrass stalks
• 9 ozraw jumbo shrimp, heads reserved for stock
• 1chicken bouillon cube
• 4 ozoyster mushrooms
• 8makrut lime leaves
• 1 1/2 tbspfish sauce
• 1 1/2 tbsplime juice
• 1/3 cupcoconut milk
• 1 tbspthai chili jam, optional
• 1 handfulcoriander, to garnish
• 1 tbspsugar

Method

1. 1

   Peel the shrimp and set the meat aside, keeping every head. The heads carry most of the flavor and are the entire point of the stock.

2. 2

   Put the onion, tomato, chili, galangal, lemongrass, shrimp heads and bouillon cube into a large pan with water. Bring it up to a boil over high heat.

3. 3

   Drop it to a simmer and leave it for twenty minutes to reduce. The broth should go cloudy and smell sharply aromatic.

4. 4

   Strain the broth into a pitcher and pick out the shrimp heads. Return the solids and the liquid to the pan together.

5. 5

   Stir in the mushrooms and lime leaves and cook for three minutes. They should soften without turning slippery.

6. 6

   Add the sugar, fish sauce, lime juice, coconut milk and shrimp. Bring it just to a boil and take it off the moment the shrimp turn opaque.

7. 7

   Lift out the lemongrass and stir the chili jam through if you are using it. Scatter coriander over each bowl as you serve.