10-12 oz shrimp (washed, peeled and deveined)
3 cups water
2 stalks lemongrass, lower third only, cut into 1 inch slices on the bias
4 kaffir lime leaves, torn
1 shallot, thinly sliced
3 cloves of garlic, crushed
cherry tomatoes, halved
galangal, 5 thin slices (peel first)
10 Thai chilis, left whole (the original recipe calls for 20 chilies cut in half, but add in small amounts to reach your right heat level)
3 Tablespoons fish sauce
2 Tablespoons lime juice
If you peeled your shrimp, take the shells and cover them with cold water and bring to a boil and let simmer for 30 minutes. Strain and discard peelings.
If you didn't make shrimp stock, you can use chicken stock or water.
To your broth or water add the lemongrass, lime leaves, shallots, garlic, tomatoes and galangal and bring back to a boil. Add the fish sauce and chilies and let simmer for a couple of minutes. Add the shrimp and continue to simmer until shrimp are cooked. Turn off the heat and add lime juice, scallions and cilantro.