Ingredients:

  • 6 cups high-quality chicken or shrimp stock (unsalted)
  • 3 stalks fresh lemongrass, lower 4 inches only, bruised and cut into 2-inch pieces
  • 1-inch piece galangal, sliced into thin rounds
  • 8 fresh Makrut kaffir lime leaves, torn
  • 5 Thai bird’s eye chilies, smashed
  • 1 lb large shrimp, peeled and deveined, tails on
  • 2 cups oyster mushrooms, halved
  • 1 medium Roma tomato, cut into wedges
  • 1 small white onion, sliced into thin wedges
  • 3 tbsp Nam Prik Pao (Thai Roasted Chili Paste)
  • 4 tbsp premium fish sauce
  • 1 tsp coconut sugar
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 2 stalks green onions, sliced

Instructions:

  1. Bring the stock to a rolling boil in a large heavy-bottomed stockpot. Add the bruised lemongrass, galangal, kaffir lime leaves, and smashed chilies. Reduce heat and simmer for 10 minutes until highly fragrant.
  2. Stir in the Nam Prik Pao (chili paste), fish sauce, and coconut sugar. Add the sliced onions and oyster mushrooms, simmering for approximately 3 minutes until the vegetables begin to soften.
  3. Add the shrimp (or chicken) to the simmering broth. Cook shrimp for 2–3 minutes until they turn opaque and form a 'C' shape. Add the Roma tomato wedges during the final minute of cooking.
  4. Turn off the heat entirely. Stir in the fresh lime juice immediately to maintain its bright acidity. Garnish with chopped cilantro and green onions before serving.