Preparing Ingredients:
Lemongrass: Remove outer leaves, slice diagonally.
Galangal: Slice into thin rounds.
Kaffir Lime Leaves: Tear to release aroma.
Chilies: Crush lightly.
Shrimp: Peel and devein, leave tails on for presentation if desired.
Making the Broth:
In a large pot, boil 2 liters of water.
Add lemongrass, galangal, kaffir lime leaves, chilies, and garlic. Boil for 10 minutes.
Cooking Instructions:
Simmering the Soup:
Reduce heat to simmer. Add shrimp and cook until pink and opaque (2-3 minutes).
Add mushrooms, tomatoes, and onions. Simmer until tender (5 minutes).
Stir in fish sauce and sugar. Adjust to taste.
For Clear Broth Version:
Lime Juice: Turn off heat, add lime juice, and stir. Adjust seasoning.
Final Touches: Sprinkle with fresh cilantro before serving.
For Creamy Version:
Adding Creaminess: After fish sauce and sugar, stir in nam prik pao and evaporated milk. Simmer for 1 minute.
Lime Juice: Turn off heat, add lime juice, and stir. Adjust seasoning.
Final Touches: Garnish with fresh cilantro before serving.
