- A small amount Shrimp shells
- 8-10 pieces Shrimp
- 6 halved lengthwise Cherry tomatoes
- 1 can Straw mushrooms
- 2 pieces Lime leaves
- A small amount Lemongrass
- 4 slices Galangal
- 2 tablespoons Tom Yum paste
- 1 tablespoon Lemon juice
- 1 tablespoon Fish sauce
- 100 ml Coconut milk
- 900 ml Water or broth
- A small amount Cilantro
- 1-2 Sliced chili peppers
- Heat oil in a pan and sauté shrimp shells until fragrant to prepare shrimp broth.
- Add about 900ml of water and bring to a boil to extract the flavor. Pour out the shrimp broth and set aside.
- In the same pan, sauté shrimp roe or shrimp meat and chili peppers until fragrant.
- Pour in the strained shrimp broth, add lemon leaves, galangal, and lemongrass.
- Add about 2 tablespoons of tom yum sauce.
- Add straw mushrooms and cherry tomatoes and simmer for about 5 minutes, then turn off the heat.
- Remove the spice leaves, add fish sauce and lemon juice, and stir well. Taste the broth to check the sourness and spiciness (to determine the amount of coconut milk to add later).
- Add coconut milk, bring to a boil, then turn off the heat and taste again.
- Adjust the tom yum sauce or coconut milk to your liking!
- Garnish with cilantro before serving for added color and flavor.
