How to make Tom Yam Goong (Goong =Shrimp) ?

Ingredients :

500 g Raw shrimps

1 tablespoon Cooking oil

2 liters Water

2 tablespoons Curry paste

2 tablespoons Tamarind concentrate

2 teaspoons Ground turmeric

1 teaspoon Red chili, chopped

4-8 Kaffir lime leaves, whole or shredded

2 tablespoons Fish sauce

2 tablespoons Lime juice

2 teaspoons Soft brown sugar

1/4 cup Fresh coriander leaves  

Method :
1. Peel and devein the shrimps leaving only the tail intact.
2. Heat the oil in a large pan. Add the shrimps shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently, until the shells and heads are deep orange.
3. Add 1 cup of the water and the curry paste to the pan.
4. Boil for 5 minutes until water level reduced slightly. Add the remaining water and simmer for 20 minutes. Drain the stock, discarding the heads and shells.
5. Return the drained stock to the pan.
6. Add the tamarind, turmeric, chili and lime leaves. Bring to boil and cook for 2 minutes.
7. Add the shrimps to the pan and cook for 5 minutes or until the prawns turn pink.
8. Add the fish sauce, lime juice, sugar and stir to combine.
9. Serve immediately and sprinkled with coriander leaves.

What is Tom yum?

Tom yum (Lao: ຕົ້ມຍຳ, Thai: ต้มยำ, IPA: [tôm ɲɑm, tôm jɑm], tom yam in the Royal Thai General System of Transcription) is a name for two similar soups originating from Laos and Thailand, respectively. The Royal Lao version includes a pinch of rice in the soup, whereas other typical Lao and Thai versions do not include rice as an ingredient. Tom yum is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world.
Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.
Tom yum is usually made with prawns (tom yum goong or tom yum kung), chicken (tom yum kai), fish (tom yum pa in Lao and tom yum pla in Thai), or mixed seafood (tom yum thale or tom yum po taek) and mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves).
The less popular, and relatively more modern, variety of tom yum is tom yum nam khon (Thai: ต้มยำน้ำข้น), where coconut milk is added to the broth. This adaptation is not to be confused with tom kha - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha (called tom kha gai, "chicken galanga soup"). Its other cousin is less well-known outside Thailand - tom khlong. Sometimes Thai chili jam (nam phrik phao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.
Commercial tom yum paste is made by crushing all the herb ingredients and stir-frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients.
The 1997 Financial Crisis in Asia, which started in Thailand, is sometimes referred to as the "Tom Yum Goong Crisis".^{[citation needed]}