Tom yum goong

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 300 g whole shrimp
• 750 ml water and 125 ml chicken stock
• 2 lemongrass stalks
• 1.5 cm sliced galangal
• 5 makrut lime leaves
• 2 chillies and 3 garlic cloves
• 120 g oyster mushrooms
• 1 tomato and 1/2 onion, cut into wedges
• 1 tsp sugar
• 3 tbsp fish sauce
• 3 tbsp lime juice
• Coriander to serve

Step-by-step method

1. Peel shrimp; reserve the flesh and put heads and shells in a saucepan.
2. Add water, stock, galangal, lime leaves and bruised lemongrass, garlic and chillies.
3. Simmer for 10 minutes and strain; return stock to the saucepan.
4. Simmer onion and mushrooms for 3 minutes, then tomato for 1 minute; add shrimp until opaque.
5. Season with sugar and fish sauce; turn off heat, add lime and serve with coriander.