Tom Yum Goong (ต้มยำกุ้ง) - Pungu’s Kitchen

Ingredients

• large prawns (peeled and deveined, tails left on): 500g (1 lb)
• water or chicken broth: 4 cups (1 liter)
• lemongrass (cut into 3-inch pieces and smashed): 4 stalks
• kaffir lime leaves (torn to release fragrance): 6
• Thai bird’s eye chilies (smashed, adjust to spice preference): 4
• tomatoes (cut into wedges): 2 medium-sized
• onion (sliced): 1 medium
• mushrooms (sliced): 200g (7 oz)
• Thai shallots (sliced): 4
• galangal (or ginger as a substitute): 4 slices
• fish sauce (or to taste): 2 tbsp
• lime juice (or to taste): 2 tbsp
• sugar (optional): 2 tbsp
• chili paste (Nam Prik Pao, optional for a smoky flavor): 2 tbsp
• Fresh cilantro (for garnish)
• Optional: 1-2 tbsp evaporated milk or coconut milk (for a creamier version)