Tom yum koong soup

Directions
1. Trim lemongrass and cut thin slice crosswise
2. To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the heat off. Soak the heads and shells for further 20 minutes before discarding.
3. Add stock, lemon grass, kaffir lime leaves, galangal, chili, fish sauce, lime juice, and bring to a boil. After boiling for 5 minutes, add shrimps and mushrooms. Cook for further 3- 5 minutes. Garnish with kaffir leave (or coriander leaves and spring onion (green onion)cut in to 1/2"
Tips: In case you can’t find Tom Yum Soup paste you can do it your self by separate some part of shrimp’s heads and shells to stir fired in hot oil with one tablespoon of oil to put on the top before serve you will got a nice colour and good looking soup

Enjoy!!!