1 lb / 500 g large shrimp, peeled and deveined, tails on 6 cups / 1.5 L seafood or chicken stock 2 stalks lemongrass, trimmed, smashed, and cut into 2-inch (5 cm) pieces 4–6 slices fresh galangal or 1-inch (2.5 cm) piece ginger 6–8 kaffir lime leaves, torn 3–4 bird’s eye chilies, lightly smashed (adjust to taste) 1 medium shallot, thinly sliced 7 oz / 200 g straw mushrooms or button mushrooms, halved 1–2 tbsp fish sauce (to taste) 2–3 tbsp fresh lime juice (to taste) 1 tbsp tamarind paste or 10 g goraka (optional) 1 cup / 240 ml coconut milk (optional) 1–2 sprigs curry leaves (optional) 1 / 2 tsp roasted Sri Lankan curry powder (optional) 1–2 tsp palm sugar or brown sugar 2 tbsp vegetable oil or coconut oil Fresh cilantro and sliced spring onion for garnish Lime wedges and extra sliced chilies for serving Salt and freshly ground black pepper (to taste)
Prepare ingredients: rinse prawns and pat dry; smash lemongrass stalks with the back of a knife and cut into 5 cm pieces; tear kaffir lime leaves; slice galangal and shallot; halve mushrooms; rehydrate goraka in warm water for a few minutes if using, then break into small pieces. Heat oil in a medium-large pot over medium heat. Add sliced shallot, smashed chilies and curry leaves; sauté for 1–2 minutes until fragrant but not browned. Add the lemongrass, galangal slices and torn kaffir lime leaves to the pot and briefly sauté to release aromas (about 30–45 seconds). Pour in the stock and add the goraka (or tamarind paste if using). Bring to a boil, then reduce to a gentle simmer. Simmer uncovered for 8–10 minutes to infuse the broth with the aromatics. Add the mushrooms and continue simmering for 3–4 minutes until the mushrooms are cooked through. If using coconut milk for a creamy Sri Lankan twist, lower the heat and stir in the coconut milk now. Warm gently—do not let it boil vigorously once added or it may split. Add the raw prawns to the simmering broth and cook until just pink and opaque, about 2–3 minutes (depending on size). Avoid overcooking. Season the soup: stir in fish sauce, lime juice, and palm sugar. If using roasted Sri Lankan curry powder, add a small pinch now. Taste and adjust the balance of sour, salty, spicy and sweet—add more lime juice for sour, fish sauce for salt, sugar for sweetness, or chilies for heat. Remove from heat. If you prefer, fish out and discard the lemongrass pieces and large galangal slices (they are fibrous). Ladle the soup into bowls, garnish with chopped cilantro and sliced spring onion, and serve immediately with lime wedges and extra sliced chilies on the side. Notes: Goraka or tamarind deepens the sourness in a Sri Lankan style; coconut milk renders the soup closer to tom yum nam khon (creamy tom yum) and harmonizes with Sri Lankan coconut-forward flavors. Adjust spice and sourness to preference. Leftover broth stores refrigerated for 2–3 days (add prawns fresh when reheating).
Estimated per serving | Servings: 4
Generated: 2026-05-24T21:12:28Z
