Lemongrass Soup with Shrimps I (Tom Yam Gung)

For the lemongrass soup, boil the chicken wings with water, salt, crushed galangal root, 1 (!) chili pepper and turmeric for about 1 hour. Then strain the soup.

Chop the lemongrass stalks finely, remove the seeds from the remaining chili pepper and chop finely as well. Cut the lime in half, squeeze one half, slice the other.

Briefly boil the strained soup with coconut milk, chopped chili pepper, tamarind paste and lemongrass and season with fish sauce, soy sauce and lime juice. Add the cleaned shrimp to the boiling soup and let steep for 5 minutes.

Serve the lemongrass soup in warm bowls and garnish with lime slices and coriander greens.

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