How to make Thai Spicy and Sour Shrimp Soup ?

Straw mushrooms cut in half, if the head is bigger, you can cut into thick slices. Cut the ginger into thick slices, if the outer skin is too dirty, remove the skin first. Remove the tips of the small chili peppers, pat them down a little, and pierce the peppers slightly with the tip of a knife to help bring out the flavor. If you choose to use cut chili rings, reduce the amount to two.

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Peel the Thai onions and open them in sixes, remove the heads and tails of the lemongrass to remove the outermost layer, tap them slightly with a knife to loosen them to help with the flavors, and slice them on the diagonal.

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Lemon leaves are torn horizontally a few times and limes are cut in quarters. Stem the small tomatoes and cut them in half, one quarter for the larger ones.

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Cut off the heads of fresh shrimp and set aside, use a knife or scissors to open the back of the shrimp, and then remove the shrimp intestine.

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Put a little oil in the pan, and then pour in the shrimp head to stir fry the reddish shrimp head oil, this action can make the color of the soup looks more beautiful, and also will be more fresh taste.

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Pour in a small amount of water or clear chicken broth, and cook on medium heat for two minutes, then take out the shrimp heads, add in the southern ginger, small chili peppers, straw mushrooms, lemongrass, and the rest of the water or chicken broth, cover the pot with a lid, and cook on medium-low heat for five minutes.

* By using clear chicken stock with the shrimp heads for the soup base, the whole soup will become more flavorful.

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Put in the lemon leaves, tom yum kung sauce and cook for half a minute, then put in the shrimp, cover and cook until the shrimp turns completely red, about 1-2 minutes, depending on the size of the shrimp.

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Taste test, add fish sauce and coconut milk as appropriate and stir.

* To make tom yum kung, a balance of salty, sour, spicy and sweet flavors is key, so when you make it for the first time, start by adding the seasonings and keep taste-testing, tom yum kung sauce, fish sauce, lime juice, put in as much or as little as you want until it suits your taste.

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Off the heat, add the small tomatoes.

* If you put the tomatoes in too early, they will peel off and melt away.

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Drizzle in the juice of one lime and stir to combine.

* The lime juice is the source of the tartness in this hot and sour soup, but remember to always put it in after it's cooked and off the heat, otherwise the tartness will be reduced and it will be a little bitter.

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Just garnish with the shrimp heads from the soup base you cooked earlier, and the coriander.

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