Kuai tiao tom yam

Method

1. 1 Simmer shrimp shells and heads to make a sweet broth, then strain to remove the solids.
2. 2 Crush the lemongrass and galangal, add them along with Thai lime leaves to the pot, and simmer for 10 minutes to release the aroma.
3. 3 Add the shrimp and cook for 2 minutes until just done, then remove to prevent them from becoming tough.
4. 4 Season with fish sauce, sugar, and roasted dried chili peppers, then turn off the heat before squeezing in the lemon juice to prevent the sour taste from becoming bitter.
5. 5 Blanch the rice noodles, arrange the shrimp on top, pour in the broth, and sprinkle with crushed roasted peanuts.

With an appliance

• Microwave 37 min

  Replace step 1: swirl the shrimp shells and heads in water in a heat-resistant container at 700 W for 8 minutes, gently crush, and then strain to remove the solids. Keep steps 2 to 5 the same; the shrimp meat should still only be cooked for 2 minutes to prevent it from becoming tough.