Tom Yum Koong Soup

Ingredients

• 4.5 ounce mushrooms drained canned
• 1 tablespoon tom yum soup paste 
• 4  chile padi (bird's eye chiles)
• 1 teaspoon chile paste hot
• 1.5 tablespoons fish sauce 
• 4 slices galangal 
• 1  juice of lime juiced
• 4  kaffir lime leaves 
• 2  lemon grass 
• 0.5 pound shrimp deveined peeled
• 4 cups water 
• 1 teaspoon sugar white

Equipment

• pot

Directions

1. Trim lemongrass and cut into matchstick size pieces.
2. Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
3. Trim lemongrass and cut into matchstick size pieces.
4. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes.
5. Garnish with coriander leaves.