- 300 g raw shrimp peeled and deveined (keep the shells and heads if you have them)
- 4 cups water or light chicken stock
- 2 stalks lemongrass bruised and cut into 2-inch pieces
- 4 –5 slices fresh galangal
- 4 kaffir lime leaves torn
- 2 –4 bird’s eye chillies bruised (adjust to taste)
- 100 g mushrooms straw or oyster work well, halved
- 1 small tomato quartered
- 2 –3 tbsp fish sauce
- 2 –3 tbsp fresh lime juice
- 1 tsp sugar
- 1 –2 tbsp nam prik pao roasted chilli paste, optional
- A small handful of coriander leaves roughly chopped
