Strain the stock and add the lemongrass, galangal, makrut lime leaves and Thai chilies. Simmer for 5 minutes. Add the mushrooms and cook for 1-2 minutes. Add the shrimp, bring the stock back to a simmer and then turn off the heat. Allow the residual heat of the soup to fully cook the shrimp for the next 2 minutes.. Peel the shrimp and remove the heads. Reserve the meat and the shells/heads separately. Heat 1 tablespoon of oil in your wok over medium high heat, and add the shrimp shells and heads. Stir-fry for 1-2 minutes, until the shells turn a bright and deep orange. Add 3 cups of water, and bring to a simmer.

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2. Add fish and shrimps and simmer it until just cooked. 3. Add mushrooms and then onion and tomatoes. Cook for 5 minutes. 4. Season the soup with Thai chili paste, chili and fish sauce and stir it in. Boil the soup for another 2 minutes or so and then turn off the heat. 5. Add 1 cup of milk and then add 3 tablespoons of lime juice.. Drain the shrimp stock and discard the shrimp heads and shells. Step 2: Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushroom, nam prik pao, and nam prik pao oil to the shrimp stock. Step 3: Bring it to a rolling boil before adding in the shrimp and fish sauce.