Best Tom Yum Soup

Peel and devein the shrimp (or prawns)—remove the heads, make a small cut on the back, peel the shells, and pull out the dark veins. Set the cleaned shrimp aside (they will go in the soup later on).Cut the onion into wedges.

In a large pot, heat the vegetable oil over high heat. Add the heads and shells of the shrimp and the onion wedges. Sauté for 1-2 minutes until the shrimp heads turn opaque.

Pour the water and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes.

Strain the shrimp broth and discard the shells and heads.

Remove the outer leaves of the lemongrass, cut it in 2 pieces longwise and then in 2 lengthwise. Smash each half with the side of your knife so it releases its flavor. Smash the garlic cloves. Cut the galangal into slices. Roughly tear the lime leaves. Chop the chilies.

Cut the mushrooms in two and the tomato in four. Cut the onion into small wedges. Juice the limes.

In a large pot, add the broth, lemongrass, garlic, galangal, lime leaves, and chilies. Bring to a boil over medium heat.

Add the tomato wedges and onion to the pot and simmer for 2-3 minutes. Add the shrimp and simmer for a further 1-2 minutes (until just cooked).

Stir in the sugar, fish sauce, and lime juice and simmer for 1-2 minutes. At this point, if you want the clear version of Tom Yum, you can serve it.

For creamy soup, stir in the evaporated milk and Thai chili paste and simmer for 1 minute.

Taste the Tom Yum soup and adjust any of the seasonings to your liking. Then optionally garnish with cilantro and serve. Enjoy!