Tom yum thai

03 — Method

1. Prepare the aromatics: bruise the 3 fresh lemongrass stalks with a pestle or meat mallet to release their aroma. Cut into 5 cm (2 in) pieces for the broth.
2. Peel the 5 cm (2 in) galangal (or fresh ginger if you can't find it) and slice thinly, 2 mm (1/16 in). Galangal is more citrusy than ginger and is key to tom yum.
3. Slice the 5 bird's eye chilies VERY thinly (adjust to your heat tolerance). Tom yum is meant to be spicy.
4. Pour the 1.5 L (6⅓ cups) chicken stock into the large 3 L (3 qt) pot and bring to a simmer. Add the lemongrass, lime leaves, galangal, chilies and 5 tbsp red curry paste. Simmer 15 minutes.
5. This slow infusion is ESSENTIAL: it's what builds the soup's citrusy, spicy depth.
6. Wipe the 300 g (10½ oz) button mushrooms clean with a damp paper towel and quarter them. Wash and halve the 200 g (1⅓ cups) cherry tomatoes lengthwise.
7. Add the mushrooms to the broth and cook 8 minutes until tender. Add the cherry tomatoes and cooked shrimp and cook just 2 minutes so the shrimp stay juicy.
8. Off the heat, stir in the fish sauce, lime juice and palm sugar (or brown sugar) for the Thai balance of sour, sweet, salty and spicy. Slice the scallions and chop the cilantro, and scatter generously over the soup.