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1
["Bring the water or stock, fish sauce, lime leaves, lemongrass, galangal, garlic, salt and pepper to a boil in a large pot over medium flame. Reduce heat to low and simmer for 15-20 minutes. Remove from heat and set aside for another 10 minutes to steep. Strain through a fine-meshed sieve and discard solids.", "Return the stock to a simmer over medium-low heat. Add the shrimp, scallions and mushrooms and continue to simmer over medium-low heat until shrimp is cooked through, 5-6 minutes.", "Stir in the lime juice, cilantro and chilies, adjust seasoning and serve.", "Add the shrimp shells from peeling the shrimp to the simmering stock for extra flavor.
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2
Straw mushrooms are usually found canned. You can substitute thinly sliced button mushrooms if you like, or omit the mushrooms altogether.
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3
Sliced bamboo shoots can be added if you like.
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4
If kaffir lime leaves are unavailable, zest the limes before juicing them and use the zest instead.", "Tom Kha Kung: Substitute coconut milk for half or all the water or stock.
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5
Tom Yum Gai: Substitute thinly sliced chicken for the shrimp.
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6
Tom Yum Hed: A vegetarian variation. Eliminate the shrimp and double the amount of mushrooms."]
