Instructions

• Peel the shrimp: remove and reserve the heads and shells for the broth; set the peeled shrimp meat aside chilled or refrigerated until ready to cook.
• Prepare aromatics: mince the 3 stalks lemongrass (or use 3 tablespoons lemongrass paste), smash the 4 Thai bird’s eye chilies, smash the 6 garlic cloves, tear the 10 kaffir lime leaves, and slice the galangal.
• Make the broth: in a large pot combine the reserved shrimp heads and shells with the minced lemongrass, smashed chilies, smashed garlic, torn kaffir lime leaves, sliced galangal, 1 cup low-sodium chicken broth, and 5 cups water.
• Bring to a boil over high heat, then reduce to a gentle simmer and cook for 10 minutes to extract flavor from the shells and aromatics.
• Strain the broth through a fine-mesh strainer or sieve into a clean pot or bowl, discarding all solids (shells, herbs, galangal, etc.). Return the strained broth to the pot.
• Add the onion wedges (cut ½ inch thick) and sliced oyster mushrooms to the strained broth and simmer over medium-low heat for about 3 minutes.
• Add the tomato wedges and cook for 1 minute.
• Add the reserved peeled shrimp meat and simmer just until the shrimp turn pink and opaque, about 2 minutes.
• Stir in the 2 teaspoons sugar, 6 tablespoons fish sauce, 3 tablespoons Thai roasted chili paste, ⅔ cup coconut milk, and 5 tablespoons lime juice. Simmer for 1 more minute to heat through and combine flavors.
• Ladle the soup into bowls, garnish each bowl with fresh coriander/cilantro leaves (½ cup total as garnish), and serve hot.