< Directions >

1.Cut red pepper, green chili, dried shrimp, garlic, new

   ginger, shallot into appropriately size pieces and put

   them into a mixer(or food processor, hand blender) to

   make them into paste form. Pour extra virgin olive oil

   in a non stick pan, heat it over medium-high heat. Then

   reduce the heat to medium-low heat immediately. After

   that, add made past form. And then, saute and stirring

   often until made paste form is caramelized while paying

   particular attention to prevent burn. Add nam pla,

   cayenne pepper, palm sugar, salt, lime juice more to fix

   the taste while mixing the whole and finish making the

   Nam Phrik phao.

2.Pull off the legs and the shell of shrimps. Chuck out the

   legs part and save the shells part. Use a knife to make

   a slit along the shrimp's back and lift the vein slightly

   using the tip of the knife. Pull the vein out gently with

   your hands, and then rinse the shrimp's belly and set

   aside. In a bigger deep pan, pour water and add

   granular chicken bone stock, shrimp's shell to mix and

   once simmering. Remove shrimp's shell from water

   mixture. Moreover, add kaffir lime leaf, new ginger,

   green chili, red pepper, and lemon grass. And then, boil

   them until new ginger is cooked thoroughly and tender. 

3.When new ginger become tender, add celery and

   minced dried cilantro more and once boiling.

   Furthermore, add nam pla, made Nam Phrik Phao in the

   step 1 and lime juice to fix the taste. After that, boiling

   it once again.

4.Add prepared shrimps and Chinese straw mushrooms.

   And boil them while removing the light gray scum.

   When shrimps are cooked thoroughly, add cayenne

   pepper, coconut powder(or coconut milk). And stew

   them once more to finish the cooking of Tom Yam

   Soup. Finally serve finished dish in 2 pates. Sprinkle

   minced dried cilantro, lime juice on made Tom Yam

   Soup according to your preference.