Polly Pocketsy

Thai Tom yum soup 

Clean de vein  and de-shell the shrimp leaving the tails on Then melt some coconut oil in a pan and fry the shrimp shells for a few minutes .

Make 1 1/2 litres of chicken or vegetable broth then add in the cooked prawn shells and let it sit 

To the pan with the coconut oil add bashed garlic sliced ginger and galangal  bashed lemongrass kaffir lime leaves  birds eye chillies (remove seeds if you want less spicy) and 2 limes halved 

Add the thai chilli paste and fry for a few seconds then add the chicken broth through a sieve to remove the shrimp shells 

Add in the evaporated milk mushrooms and tofu and fish sauce and cook for a minute 

Add shrimp then add lime juice and sugar ( add more  sugar as needed )

Some  people like the soup more sour so add more lime juice . Garnish with cilantro and red chilli 