Tom Yum Soup with Shrimp

Peel and devein the shrimp. Place the shrimp meat in one bowl and reserve the heads and shells in another.

In a large stockpot over medium-high heat, add the shrimp heads and shells. Toast them, stirring occasionally, until they turn pink and a fond develops on the bottom of the pot.

Deglaze the pot with 12 cups of cold water, scraping up any browned bits from the bottom.

Prepare the aromatics: split the Thai chilis, trim and bruise the lemongrass stalks with the back of a knife then roughly chop, slice the galangal, and tear the kaffir lime leaves.

Add the prepared chilis, lemongrass, galangal, kaffir lime leaves, cilantro stems, and shiitake mushroom stems to the stockpot.

Bring the stock to a boil, then reduce the heat to maintain a simmer. Cook for 1 hour.

Strain the stock through a fine-mesh sieve into a clean pot, discarding all the solids.

Return the strained stock to the stove and bring it back to a simmer. Stir in the Nam Prik Pao (Thai chili paste) until it dissolves.

While the soup simmers, wipe the shiitake mushroom caps clean with a damp paper towel and slice them.

Add the sliced mushrooms to the soup and cook for 2 minutes.

Season the reserved shrimp meat with kosher salt and freshly ground black pepper.

Add the seasoned shrimp to the pot, followed by the fish sauce.

Simmer for just 1-2 minutes, until the shrimp are pink and cooked through. Be careful not to overcook.

To serve, ladle the soup over cooked rice in bowls. Garnish with chopped green onions, fresh Thai basil, cilantro, and lime wedges.