Clear Tom Yum Goong

Method

1. 01

   Peel and chill the shrimp

   Peel shrimp, reserving every shell and head; devein the bodies, pat dry, and refrigerate. Keep raw shrimp below 4°C while the stock cooks and use separate utensils for the cooked soup.

   

2. 02

   Build a clean shrimp stock

   Put shells and heads in a dry pot over medium-high heat and stir 3 minutes until fragrant and pink. Add 1.2 L water, bring just to a boil, then simmer uncovered 12 minutes, skimming foam; strain without pressing the shells.

   

3. 03

   Infuse the aromatics

   Return 900 ml strained stock to the clean pot. Add lemongrass, galangal, lime leaves, shallots, and chiles; simmer gently for 8 minutes, never at a violent boil.

   

4. 04

   Cook the mushrooms

   Add mushrooms and 45 ml fish sauce. Simmer 4 minutes until the mushroom edges are tender but the centres retain shape; dissolve the palm sugar in the broth.

   

5. 05

   Poach shrimp only until opaque

   Raise to medium and add chilled shrimp in one layer. Poach 2–3 minutes, turning once, until curled loosely, opaque throughout, and 63°C at the thickest point; immediately turn off the heat.

   

6. 06

   Season off the heat

   Wait 1 minute, then stir in all 60 ml lime juice. Taste a spoonful containing broth but no aromatic stalk; add up to 10 ml fish sauce only if needed. The finished soup should be clearly sour, salty, and hot, not sweet.

   

7. 07

   Serve without eating the stalks

   Divide shrimp, mushrooms, and broth among four hot bowls and scatter cilantro. Leave the aromatics for fragrance but tell diners that lemongrass, galangal, and lime leaves are not meant to be chewed.