To begin, prepare the shrimp stock. In a large pot, add the shrimp heads and shells with 5 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain and discard the shells, reserving the clear broth for the soup.

Add the lemongrass, galangal, and kaffir lime leaves to the broth. Bring it back to a simmer over medium heat. Let the aromatics infuse for 5 minutes to develop a fragrant base, a signature of Tom Yum.

Add the bird’s eye chilies and sliced mushrooms to the simmering broth. Cook for about 3-4 minutes, until the mushrooms are tender but still slightly firm, adding a slight texture to the soup.

Add the quartered tomatoes to the soup, simmering for an additional 3-4 minutes until they soften and release their flavour, balancing the spiciness with a hint of sweetness.

Stir in the fish sauce and roasted chili paste (nam prik pao). Taste and adjust as needed, ensuring the soup has a balanced flavour of spicy, sour, and salty, a hallmark of Tom Yum.

Add the shrimp to the pot and cook for 2-3 minutes or until they turn pink and opaque. Avoid overcooking, as shrimp can quickly become tough and rubbery.

Remove the pot from heat and stir in the fresh lime juice, adjusting to taste for the perfect level of sourness. Lime juice should always be added off heat to preserve its fresh, bright flavour.

Ladle the Tom Yum Goong into bowls and garnish with chopped fresh cilantro. Serve immediately, pairing with steamed jasmine rice if desired, for a complete Thai dining experience. Enjoy the aromatic, layered flavors of this traditional Thai soup, perfect for bringing warmth and depth to the meal.