Shrimp Tom Yum
- 6 cups shrimp broth
- 3 slices galangal, dried is fine
- 2 whole stalks lemongrass, tied into a bundle
- 2 shallots, peeled and halved
- 2 pairs kaffir lime leaves, center ribs removed and discarded
- 2 bird's eye chilies, slit
- 2 tomatoes, cut into wedges
- 24 shelled shrimps, (see notes after the recipe)
- fish sauce
- lime juice, (see notes after the recipe)
- torn cilantro, to garnish
- Pour the broth into a pot and bring to the boil.
- Drop the galangal slices, lemongrass, kaffir lime leaves, chilies and tomatoes into the broth. Lower the heat. Cover and simmer for 10 minutes.
- Add the shrimps to the broth.
- If the broth is unseasoned or underseasoned, add fish sauce.
- Cover the pot once more and simmer for five minutes, or just long enough to cook the shrimps but without overcooking them.
- Taste the broth. Add more fish sauce, if needed.
- Drizzle in the lime juice, a tablespoonful at a time, tasting and adding as you go along until a good balance of salty and sour is achieved.
- Ladle your hot and sour shrimp tom yum into bowls, sprinkle with cilantro and serve immediately.
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