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Tom
Yum Kung |
Bring
the stock to a boil over medium heat. Add the garlic, lime leaves,
galangal,
fish sauce, lemon grass, and shallots, then the mushrooms and
chilli
peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat
to
boiling. Cook until the shrimps are pink, opaque, and firm but
no longer
than 1 minute. When the shrimps are cooked, place the lime juice
and chilli paste in a serving bowl. Pour the soup into the bowl,
stir, and garnish
with cilantro leaves
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