Tom Yum Goong - Thai Chef School

Ingredients

• 300 Grams Shrimp, peeled
• 2 Cups Chicken stock
• 10 Slices Galanga ginger, thinly sliced
• 3 Leaves Kaffir lime, center vein removed
• 2 Straw mushrooms, quartered
• 2 Stalks Lemongrass, smashed
• 1 Tomato, quartered
• 1 Red shallot, quartered
• 1 Coriander root, smashed (if you can find)
• 1-3 Birds eye chilis, sliced
• 1 Stalk Coriander, chopped
• 3 Stalks Thai Coriander, chopped
• 1 tbsp Fish sauce
• 1 Lime juice (to taste)
• 1 tsp Palm sugar
• 1 tsp Tamarind paste
• 1 tbsp Thai chili paste
• 4 tbsp Carnation milk (coconut milk optional)