Ingredients

Stock – shrimps, lemongrass, galangal (if you can find some), shallots, chili peppers, lime leaves

Garnish – coriander, sawtooth coriander

Seasoning – chili jam, fish sauce, lime, coconut milk

1. Prep the Ingredients.

• Devein the shrimp and cut the head to use for the stock
• Smash the lemongrass (not completely) to release the aroma
• Slice galangal into thin pieces
• Slice shallots in half (peel the skin if needed)

2. Make the stock by placing all the ingredients into a boiling pot. (Let it simmer for about 15 to 20 minutes)

• Add chili peppers and shredded lime leaves
• Add salt (to your preference)

3. Prep the garnish.

• Dice the coriander and sawtooth coriander and put in a plate or bowl for later use

4. Make the seasoning.

• Add 4 to 5 spoons full of chili jam in a bowl
• Add the fish sauce (to your preference)
• Squeeze about 2 to 3 limes into the mix
• Add coconut milk to the mix to give it a creamy texture (to your preference)
• Mix well

5. Strain the broth and put it back on the heat
6. Place the shrimps (body) into the broth

• Add mushrooms if you like (sliced to your preference)

7. Add the seasoning into the broth
8. Plate into a bowl and garnish it with cilantro

And voila, you have yourself a Tom Yum soup