Step 1 of 7
Tom Yum Soup with Shrimp
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.
Step 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.
Step 3
Drop it to a simmer and leave it for twenty minutes to reduce. The broth should go cloudy and smell sharply aromatic.
Step 4
Strain the broth into a pitcher and pick out the shrimp heads. Return the solids and the liquid to the pan together.
Step 5
Stir in the mushrooms and lime leaves and cook for three minutes. They should soften without turning slippery.
Step 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.
Step 7
Lift out the lemongrass and stir the chili jam through if you are using it. Scatter coriander over each bowl as you serve.
