Tom Yam Kung (ต้มยำกุ้ง)

shesimmers.com

Mike Parker

1½ cups unseasoned chicken or pork broth (as concentrated as you can make it)

7 to 8 large shrimp, peeled with the head and tail sections left

3 to 4 fresh kaffir lime leaves, torn into pieces and lightly bruised

4 to 5 slices of lemongrass, approximately ⅛-inch thick

4 to 5 very thin slices of fresh galangal

¾ cup canned straw mushrooms (or fresh white mushrooms), drained and halved (see notes below)

1 tablespoon of Nam Prik Pao

2 tablespoons of fresh lime juice, or to taste

2 tablespoons of fish sauce, or to taste (see notes in the post about the sodium level in the broth)

4 to 5 small dried red chilies (I use arbol), broken up

¼ cup lightly-packed cilantro leaves

Directions at shesimmers.com

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