RECIPE - PANTAI'S FAMOUS TOM YUM SOUP

Ingredients

• 12 oz. shrimp (or tiger prawn, head-on and shell-on)
• 2 1/2 cups shrimp stock (preferred) or canned chicken stock, or water
• 1 stalk lemongrass, cut into 3-inch strips and pounded with a cleaver
• 3 slices galangal- 6 kaffir lime leaves, bruised
• 6 bird's eye chilies, pounded- 6 fresh oyster mushrooms, cut into pieces
• 2 tablespoons Pantainorasingh Chili Paste with Soya Bean Oil (nam prik pao)
• Thai roasted chili paste)
• 3 teaspoons Pantainorsingh Fish sauce
• 3 1/2 tablespoons lime juice
• Cilantro leaves for garnishing