Step 1

Prepare the shrimp. Clean the shrimp with cold water, pat dry, and remove the shrimp shells and heads. Place the shells and heads in the stock pot. Devein the raw shrimp and set aside until later.

Step 2

Make the stock. Add water to a large pot with the shrimp heads and shells on medium heat. Use a large pot like a dutch oven or stock pot. Bring to a gentle boil, then let it simmer for 10 minutes.

Step 3

Carefully strain the stock from the pot into a large heat-safe bowl. Save the stock for making the soup, and discard the shrimp heads and shells.

Step 4

Add the shrimp stock and all the herbs (fresh lime leaves, lemongrass, galangal, and cilantro stems) back into the stock pot on medium heat. Bring the stock to a gentle boil for about 10 minutes. Add whole chilis here if you want more heat. Completely optional.

Step 5

Add Tom Yum paste and Nam Prik Pao (Roasted chili paste) and stir well until the paste dissolves. If you use a store-bought paste, your broth will turn more orange-reddish than homemade paste.

Step 6

Add the vegetables (shallot, mushroom, tomato) and stir. Cook for 3-4 minutes more. Feel free to add a little more of your favorite vegetables here too.

Step 7

Add the evaporated or coconut milk. Heavy cream works, too, as a substitute. Stir together well and cook for 1-2 minutes. Watch the broth turn a milky, creamy color!

Step 8

Lastly, add the shrimp, fish sauce, and tamarind, and cook for 2 minutes. Turn the heat off, and remove the soup from the stovetop. The soup is still very hot, but carefully taste and adjust as needed with more fish sauce, tamarind juice, or sugar.