TOM KHAA

Ingredients:

• 1/2 cup shiitake mushrooms (thinly sliced)
• 14 medium or large shrimp (raw and peeled)
• Half a can of coconut milk, or to taste
• Half teaspoon dried crushed chili
• 1 red bell pepper (sliced)
• Fresh coriander sprig (chopped)
• 2 tablespoons fish sauce
• 1 handful of cherry tomatoes
• 4 cups of chicken broth
• 3 makrut lime leaves
• 1 lemongrass stalk
• 3 minced garlic

Preparation:

1. Let's start by preparing the lemongrass, to do this finely chop the lower third of the stem and keep the upper part whole
2. Then in a deep cooking pot, add the chicken broth and lower the heat to medium-high.
3. Then add the prepared lemongrass to the pot, including the tops of the stem that were not minced. Boil 5-6 minutes or until fragrant
4. Now reduce the heat a bit so that it simmers and add the garlic, chilli, lime leaves and mushrooms to the broth
5. And keep cooking over low heat for another 5 minutes
6. Add the shrimp, bell pepper and cherry tomatoes
7. Simmer 5 to 6 minutes, or until shrimp are pink and plump.
8. You are going to lower the heat and add the coconut milk along with the fish sauce
9. Check the flavor and adjust as needed.

Notes: You can adjust the flavor as follows:

• If you want it creamier, add more coconut milk.
• If you want it spicier, add a little more chili.
• Yes, you want it more salty, instead of salt, add fish sauce.
• Yes, it's too spicy, add more coconut milk.
• Yes, it's too salty, add a squeeze of lime.
• If it's too acidic, add 1 teaspoon of brown sugar.