Tom Yum Goong



4-6  Shrimp, peeled
1 ½ C Chicken stock
5 slices Galangal ginger,crushed
1 stalks Lemongrass, cut in 1″inch lengths crushed
2-3  Kaffir leaves, torn
1 stalk Coriander root crushed
1            Tomatoes cut into cubes
¼         Onion cut into cubes
2 stalks Coriander leaves
1 Stalk  Spring onion
1 stalk  Thai or Saw coriander leaves
1-3        Bird eye chili peppers crushed                                                                                                                                                                                          2-4   Oyster Mushrooms, cut quarter


1 T       Fish sauce
1 lime  Lime juice
1/2 T   Tamarind paste
1/2 -1 T Thai chili paste
3-4 T    Coconut milk or Carnation milk  Optional; for Creamy TomYom soup

In a pot, add chicken stock and bring to the boil. Then add all herbs, chili, lemongrass, kaffir leaves, galangal,and shallot continue to boil. Let boil for 2-3 minutes.
Add shrimp ,onion, tomato‚ and mushroom cook until shrimps turn pink‚ add half of saw coriander, coriander leaves and spring onion.    Then seasoning with Thai chili paste, fish sauce, sugar, tamarind paste and lime juice
Turn off the heat‚ then add, then add coconut milk if you want creamy TomYum .