- 12 raw shrimp
- 2 bulb of lemongrass
- 2 kaffir leaves
- 3 red chilis
- 1 lime
- 1 galangal
- 1 L of water
- 50 g of coriander
- 2 tomatoes or 100 g of cherry tomatoes
- 1 box of straw mushrooms
- 1 cube of chicken broth
- 2 tablespoons of nuoc mam sauce
- 1 tablespoons of Thai chili paste
- 1 ½ tablespoons of sugar
Flatten citronella and cut them diagonally, then remove the stem leaves of kaffir.Cut into thin slices galangal and tomatoes into quarters and mushrooms in half.
In a large saucepan put 1 L of water, the chicken broth, the bulb of lemongrass, kaffir leaves, galangal and cook over high heat until boiling.
Shell the shrimp, leaving only the tail and then incise the back of the shrimpand remove the black vein. Add the mushrooms and shrimp in the pan and let simmer 10 minutes.
In a bowl put the chilli paste, add a little broth to dilute well then pour into the pan and add the nuoc mam sauce, the sugar and mix.
Flatten red chilis and cut them diagonally and add them and the tomatoes to the pan then let simmer 5 minutes over medium heat.
Sprinkle with cilantro and serveTom Yam Kung (Shrimp Soup),