Lemongrass Soup with Shirmp (Tom Yum Kung) Directions
Mix all sauce ingredients in a small bowl.
Peel and devein the shrimp. Save the shells to make stock. Bring water to boil and add shrimp shells. Boil for about 3 minutes and strain the stock.
Add lemongrass, galangal and kaffir lime leaves to the stock and bring it back to boil. Season with fish sauce. Add mushrooms, and 3 to 4 minutes later, add shrimp and simmer over low heat until shrimp just change color, about 2 to 3 minutes. Add tomatoes and simmer for another minute. Add the sauce to the hot soup and check seasoning. It should be salty, sour and spicy.