Tom Yum Goong

Shell and devein shrimp. Saute the shells and heads in a large pot for 10 minutes

Deglaze pot with 4 cups of water and simmer for 15 - 20 minutes

Remove shells and shrimp heads.

Slice lemongrass and pound with the side of a knife. Roughly tear kaffir lime leaves. Add galangal, lemongrass, and leaves to the soup. Simmer for 5 minutes.

Crush chilis and add to soup. Remove seeds if less spiciness is desired

Add mushrooms and simmer until cooked.

Add chili paste and fish sauce. Stir to combine, then add shrimp. Only cook for about 30 seconds.

Squeeze lime juice into cooling soup. Serve by itself, or over rice or noodles.