Tom Yum Goong Soup

Step 1

Peeling the shrimp, reserve the shells and heads. Cover and refrigerate the shrimp meat.

Step 2

In a wok, heat cooking oil over medium-high heat, add the shells and heads and cook for 10 minutes, stirring frequently, until the heads are deep orange. Add 1 cup water and curry paste to the wok. Bring to a boil and cook for 5 minutes.

Step 3

Add another 64 oz (2 L) water and simmer for 20 minutes. Strain and discard the shells and heads. Return stock to the wok.

Step 4

Add tamarind, ground turmeric, chili and lime leaves, bring to a boil and cook for 2 minutes. Add refrigerated shrimp meat and cook for an additional 5 minutes or until pink. Gently stir in the fish sauce, lime juice, and brown sugar.

Step 5

Sprinkle with fresh coriander leaves. Serve Tom Yum Goong soup hot.