Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

Ingredients

• 4  thai chile fresh red crushed
• 0.3 cup cilantro leaves thinly sliced (or sawtooth coriander leaves, )
• 1 cup evaporated milk whole
• 0.3 cup fish sauce to taste
• 7 slices galangal fresh very thin (see note above)
• 1 pound shrimp with the head and tail sections intact peeled
• 6  kaffir lime leaves fresh (see note above)
• 7 slices lemon grass (see note above)
• 0.3 cup juice of lime fresh to taste
• 2 tablespoons thai fish sauce (see note above)
• 6 ounces oyster mushrooms fresh canned cut into bite-size pieces (or)
• 2 cups chicken broth low-sodium homemade canned

Equipment

• sauce pan

Directions

1. In a medium saucepan, bring the broth to a very gentle boil over medium heat. Adjust the temperature so that the liquid is barely simmering.
2. Add the lemongrass, galangal, and kaffir lime leaves to the broth; continue to monitor the temperature.
3. Add the mushrooms and stir in the Nam Prik Pao.
4. Add fish sauce, followed by crushed chilies.
5. As the broth is gently simmering, lower the shrimp into it. Turn up the heat a bit to keep the broth at a steady simmer. Cook, stirring occasionally, until shrimp have firmed up slightly, about 1 minute.
6. Add milk, cook until simmering, and remoce from heat. Season soup with lime juice and fish sauce to taste. Stir in cilantro leaves and serve.