Tom Yum Goong

Method

1. 1

   Peel the shrimp and simmer the shells and heads in the water for 10 minutes, then strain — this quick stock is the soul of the soup.

   💡 Press the shells against the sieve as you strain to squeeze out every drop of flavor.

2. 2

   Return the stock to the pot with lemongrass, galangal and lime leaves and simmer 5 minutes to infuse.

3. 3

   Add the mushrooms and chilies and cook 3 minutes.

4. 4

   Stir in the chili jam and fish sauce, then drop in the shrimp and cook just until they curl and turn opaque, about 2 minutes.

5. 5

   Take the pot off the heat before adding the lime juice.

   💡 Lime juice boiled is lime juice ruined — add it off the heat to keep it bright.

6. 6

   Taste and push the balance until it makes you blink — hot and sour first, salty right behind. Serve scattered with cilantro.