TOM YUM KUNG FOR 2

The paste - what makes it Tom Yum:

• 4 cups water + 1 cup chicken stock or shrimp stock

• 8-10 large shrimp (kung) - river prawns best, shell on

• 3 stalks lemongrass - smash with knife, cut into 2 inch pieces

• 6-8 slices galangal - not ginger! This is kha

• 6 kaffir lime leaves - tear them to release oil

• 2-3 Thai chilies prik kee noo, smashed - more if you like it spicy

• 2 tbsp Thai chili paste - nam prik pao (for color and smoky sweetness)

• 3 tbsp fish sauce - nam pla

• 3 tbsp lime juice - about 2 limes, add last

• 1 medium tomato, cut in wedges

• 150g oyster mushrooms or straw mushrooms

• 1 small onion or shallot, quartered

• Small bunch cilantro + sawtooth coriander (phak chi farang) if you can find it

• Optional: 2 tbsp evaporated milk for Nam Khon creamy version

Stock trick:Peel shrimp, keep heads and shells. Fry heads/shells in 1 tsp oil for 2 minutes until red and fragrant, then add water + chicken stock. Simmer 10 min, strain. This gives you that deep shrimp flavor like the restaurants do.

How to cook - 15 minutes:

1. Bring your stock to a rolling boil. Add lemongrass, galangal, and kaffir lime leaves. Boil 2-3 min until you smell it across the kitchen.

2. Add onion, tomato, and mushrooms. Boil 1 min.

3. Add shrimp and chili paste. Stir. Shrimp cooks in 60-90 seconds - when they curl into a C and turn pink, they are done. Don't overcook.

4. Turn OFF the heat. This is important. Now season: add fish sauce, then lime juice. Taste - it should be hot-sour-salty in that order. If you add lime while boiling, it turns bitter.

5. Add smashed chilies. For creamy Nam Khon style, stir in evaporated milk now.

Serve immediately, top with cilantro, sawtooth coriander, and extra lime on the side. Eat with jasmine rice.

Bangkok market tips:

• Galangal / kaffir leaves / lemongrass - buy the ready Tom Yum set at any market for 20 baht, it's fresher than supermarket.

• Shrimp - kung mae nam from Khlong Toei or any fresh market will make it 2x better.

• If it's too sour for you, add 1/2 tsp sugar - authentic shops do.

• Don't eat the lemongrass and galangal chunks, they're just for aroma.