Tom Yam Goong

preparation time: 10 minutes
cooking time: 30 minutes
spicy rating: 7/10
serves: 4

- 300 g shrimps/prawns, shelled, split along length-side bodies       
- 4 cups chicken stock
- 3 tbs vegetable oil
- 50 g dried shrimps
- 2 dried chilies
- salt
- 6 slices ginger
- 2 cm galangal root, crushed
- 3 lemon grass, crushed
- 8 lime leaves, ripped
- 5 fresh red chilies, chopped
- 150 g straw mushrooms 
- 1 cup fresh milk
- 2 tbs tamarind juice
- 3 tbs fish sauce (nam pla)
- 2 tbs lime juice
- 3 cloves garlic, roughly chopped
- 1 bunch fresh coriander leaves, chopped

1. Heat the chicken stock to boiling. Put the ginger, galangal, lemon grass, lime leaves into boiling stock, simmer for 3 minutes.

2. Heat oil in wok until hot but not smoking. Add the garlic, dried shrimps, dried chilies, and 1 tsp salt to the hot oil, stir-fry until garlic turned golden brown and fragrant.  Then pour to the boiled chicken stock.

3. Add the shrimps/ prawns and mushrooms, simmer until shrimps/ prawns are cooked.

4. Add the fresh red chilies, milk, tamarind juice, fish sauce, lime juice to taste. Soup should be spicy, sour and little salty.

5. Garnish with chopped coriander leaves and serve.