1. Wash the fresh shrimp, remove a part of the head, and set aside the shrimp head and body.
2. Wash the bagged straw mushrooms and Chaotian pepper and set aside.
3. Prepare tom yum goong sauce and lemon leaves.
4. Turn on the coconut milk and set aside.
5. Put a small amount of vegetable oil in the pot and stir the shrimp heads over medium heat.
6. Stir the shrimp heads out of red oil, add the shrimp body and straw mushrooms and stir fry.
7. When the shrimp head and body turn red, add a proper amount of water, and add tom yam sauce, coconut milk, lemon slices, chili pepper, and lemon leaves when it is half-boiled.
8. Continue to boil over medium heat, add appropriate amount of salt to taste. Finally, add the fish sauce and cook well.
Tips:1. In addition to tom yum goong sauce, you can also add a small amount of green curry paste according to your personal taste, the taste will be more refreshing.
2. It is better if there are fresh lemongrass and lemon leaves. If not, just use Tom Yum Goong sauce and lemon. Lemongrass is not available at home, so I only put lemon leaves.
3. Not limited to straw mushrooms, you can also put okra, etc., or other vegetables according to personal preference.
4. Don't put too much fish sauce, 3-5 drops (1 teaspoon) is enough.
5. More than 3 slices of lemon or more than 1 piece of Chaotian pepper will make the soup too sour or too spicy.
