The stinging chiles, bright lemongrass and tart zing typically found in tom yum soup are reimagined as a luxurious sauce for seafood, served over grilled colossal river prawns. It’s part of Thitid ...
Most fishmongers will set aside shrimp shells for you with a little notice. If you can’t get them, use the shells from the recipe and replace half the water in the stock with clam broth.
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