Tom Yum Goong Soup
Tom yum goong soup is easy to make at home with this recipe. Koong or goong is the Thai word for shrimp, which is featured in this delicious dish. Garnish the soup with fresh cilantro leaves.
lemongrass stalks
2
medium shrimp - peeled, deveined and shells reserved
½
pound
water
4
cups
makrut lime leaves 
4
galangal
4
slices
chile padi (bird's eye chiles)
4
fish sauce
1 ½
tablespoons
limes, juiced
1 ½
white sugar
1
teaspoon
hot chile paste
1
teaspoon
tom yum soup paste (Optional)
1
tablespoon
fresh button mushrooms, halved
12
whole straw mushrooms, drained
1
(6 ounce) can
 Trim lemongrass and cut into matchstick-sized pieces.
  To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
  Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
  Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.
