Tom Yum

Bring chicken or fish stock (600 ml) to a boil in a saucepan. Add the lemongrass (2 stalks, bruised with the back of a knife and cut into 5 cm pieces), thinly sliced galangal (20 g), and torn kaffir lime leaves (4 pcs); simmer over medium heat for 5 minutes to let the broth soak up the aroma of the herbs.

Pour in the coconut milk (400 ml), stir, and bring to a gentle simmer; cook for another 5 minutes.

Slice the shiitake mushrooms (150 g) and add them to the soup; cook for 3 minutes until tender.

Dissolve the tom yum paste (1 tbsp) in a bit of the hot broth, then stir it back into the pot. Add the peeled shrimp (300 g) and sliced fresh chili (2 pcs).

Cook for 3–4 minutes, until the shrimp turn pink — don't overcook, or they'll turn rubbery.

Remove the pot from the heat (this preserves the fresh citrus tang) and season with fish sauce (2 tbsp), freshly squeezed lime juice (3 tbsp), and sugar (1 tsp).

Stir, taste, and adjust with more fish sauce or lime juice as needed, balancing the sour, spicy, salty, and sweet notes.

Serve immediately while hot, sprinkled with cilantro leaves; the lemongrass, galangal, and kaffir lime leaves left in the bowl are for aroma only — they are not meant to be eaten.