Type what you have

Ingredients

• ✓ tom yum soup paste
• lemongrass
• shrimp
• water
• makrut lime leaf
• galangal
• bird's eye chile
• fish sauce
• lime
• sugar
• hot chile paste
• button mushroom
• straw mushroom

Instructions

1. 1 Trim lemongrass and cut into matchstick-sized pieces.
2. 2 To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
3. 3 Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
4. 4 Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.

By Michelle Chen