Tom Yum Kung ｜ Party Kitchen --Recipe transcription of Party Kitchen

Peel off the shell, leaving only one section, and remove the back. Leave the headed shrimp heads and shells for soup stock.

Sprinkle salad oil (outside the amount) in a pan and fry the headed shrimp heads and shells left over medium heat. When the color changes, add water and salt. When it's fluffy, reduce the heat to low and simmer for 15 minutes while removing the lye.

Tap the stem of lemongrass with the back of a kitchen knife to soften it and cut it diagonally. Slice the car (Thai ginger) and peel the Home Dane (Thai Shallot) and cut it in half. Crush the pepper with the blade of a knife. For coriander, cut off the roots and cut only the stems into small pieces. Baimakrut (Kaffir lime leaves) is cut in half or one-third except for the stem. Cut the owl mushroom in half.

After boiling 2, remove the headed shrimp head and shell.
Add the finely chopped cilantro stalks and chili peppers crushed with the blade of a kitchen knife to the pot of 2 and heat over high heat. When it boils, reduce to medium heat and add mushrooms and shimeji mushrooms, coconut milk, chili in oil, baimacrue, and finally shrimp.

When the shrimp is cooked, add a nam pla and let it boil for a while.
Place in a bowl and decorate the leaves of coriander. Complete with lime cut in half.