Hot And Sour Soup With Shrimp

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   DIRECTIONS

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   Remove the outer layer of the lemongrass stalks; cut off the end. Cut into 1-2 pieces and smash. Tear the center vein off the lime leaves. Slice galangal thinly. Cut the tomato into 6 pieces. Peel the shallots and smash lightly. Clean coriander roots well. Smash the fresh chilies. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat.

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   Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Remove the legs + intestine underneath; leave the tails on. Set aside.

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   Boil the broth on high until it comes to a rapid boil. (see note about broth below). Add the lime leaves, lemongrass, coriander root, galangal, shallot(s) and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you're using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.

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   After you've boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.

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   Add the fish sauce and remove from heat. You will now season the soup.

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   Add lime juice, chili paste, smashed fresh chilies. Taste the soup. Is it sour? Is it salty? If no, add a bit more, 1/4 teaspoon at a time.

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   If making the version with milk: Add the milk and dried chilies. If doing this step you'll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.

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   Add cilantro and serve. This soup is best served really hot!

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