Tom Yum Goong

For the Tom Yum Goong, peel the shrimp (head on if possible) and add the shells to the pot with the water. Tear the kaffir lime leaves a little and add them as well. Remove the outermost layer from the lemongrass, and then work it with the back of a knife or with a pestle to help the juices get into the soup. Finely chop the chilies and – to taste – add them to the soup with the seeds (in Thailand, the seeds are never removed; they account for most of the heat). Cut the galangal into slices about 1mm thick and add to the soup as well. Now simmer the soup for about 15 minutes until it turns a light greenish-yellow color. Remove the shrimp shells from the soup, add the mushrooms and continue to simmer for a few minutes (the herbs and galangal remain in the soup until ready to eat, but are not eaten as they are much too tough – if necessary, point this out to the guests). Finally, add the shrimp and cook for 1-3 minutes, depending on their size. Add the juice of the limes, the fish sauce, the chili paste and the sugar and season the Tom Yum Goong to taste between sweet, sour and salty by adding a little of each ingredient if necessary.

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