- 4 cups shrimp stock (see recipe), chicken stock, or water
- 8–12 medium sized shrimp, head and shell on if possible
- 5–6 kaffir lime leaves, roughly torn or cut
- 1 lemongrass stalk, smashed and cut into 1-2 inch pieces
- 7–8 rounds galangal, thinly sliced.
- Thai chilies, to taste, bruised and cut into large pieces
- 3–4 Tbsp Thai chilli paste, optional
- 1/2 cup lime juice
- 3 Tbsp fish sauce
- 1–2 tsp sugar
- 3 cups oyster mushroom, cut or tear large ones into bite-sized pieces
- Cilantro for garnish
* It is important to note that the lemongrass, galangal and kaffir lime leaves are traditionally left in the soup as garnish, but they are very tough in large pieces and are not meant to be eaten in this application. Make sure you let your guests know not to eat the herbs as it can be a hazard or just unpleasant. Alternatively, you can remove all the herbs after they’re done infusing, before adding the mushrooms.
Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
Add the lime juice, fish sauce, chili paste (if using) and sugar to your soup and stir. Taste and adjust seasoning to your liking. If you’re not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
Garnish with cilantro leaves and serve with rice or turn it into a “Kuay Tiew Tom Yum” by pouring the soup over rice noodles for a pho-style meal!