Tom yum, a hot and sour Thai shrimp soup.

Ingredients

• 400 g of medium-sized shrimp
• 80 cl of water
• 2 stalks of lemongrass
• 4 cups of mushrooms (such as oyster mushrooms or poplar mushrooms)
• 10 cl of evaporated milk
• 5 cl of Thai chili paste
• 5 cl of lime juice
• 3 tablespoons of fish sauce
• 10 thin slices of ginger
• 1 to 1.5 tablespoons of freshly chopped cilantro
• 7 leaves of combava
• Hot pepper, Thai style, to your liking.

Rinse the shrimp before deveining and cleaning them. Place the heads and shells in a saucepan over medium heat and cook until they release their aroma, the liquid thickens, and the bottom turns a light brown color.

Pour the water and detach the pieces stuck to the bottom. Cook for 16 minutes, then remove the shells using a skimmer and drain well.

Crush the lemongrass before chopping it into pieces. Tear the leaves of the kombava and grind the hot peppers in a mortar or finely chop them.

Bring the broth to a boil and add the lemongrass, galangal, leaves of combava, and chili peppers. Simmer for about 6 minutes, then remove the herbs.

Add the evaporated milk and bring to a boil. Add the mushrooms and cook for about 1 minute.

Add the chili paste and fish sauce, then stir to combine. Add the shrimp and cook for about 20 seconds.

Turn off the heat and let the soup cool slightly. Add the lime juice and cilantro.

Serve hot or lukewarm.