Instructions

• Cook the 2 packages instant ramen noodles according to the package instructions, discarding the seasoning packets. Cook until al dente, drain, rinse under cold water, and set the noodles aside.
• In a separate pot, bring 2 1/2 cups water to a boil.
• Add the 2 stalks lemongrass (white part only, pounded and bruised), 6 bruised kaffir lime leaves, and 5 slices fresh galangal to the boiling water. Reduce heat and simmer for 4–5 minutes to infuse the broth.
• Add the 1 tomato (cut into wedges), 6 oz. shrimp (medium-sized, shelled and deveined), 2 oz. white mushrooms (cut into pieces), and 3 tablespoons Nam Prik Pao. Return to a gentle boil and cook until the shrimp are opaque and just cooked through, about 2–3 minutes, and the mushrooms are tender.
• Stir in 1 tablespoon fish sauce (or to taste) and 1/4 cup evaporated milk. Heat briefly to combine, then remove the pot from the heat.
• Add the cooked noodles to the pot along with 3 tablespoons lime juice. Stir gently to combine and warm the noodles in the broth.
• Divide between bowls, garnish with cilantro leaves, and serve immediately.