Steps

1. Sear the shrimp shells for 3-4 minutes. Key tip: Don't hold them too close to the heat; sear them slightly away from the flame to avoid burning and to thoroughly infuse the flavor.
   🕒 02:09
2. Add 600cc of water to a pot and heat.
   🕒 02:30
3. Roughly chop 3 stalks of lemongrass.
   🕒 02:41
4. Add the chopped lemongrass and 2 coriander roots to the pot.
   🕒 02:52
5. Roughly chop the seared galangal and add it to the pot.
   🕒 03:09
6. Simmer the soup while carefully controlling the heat to prevent it from boiling. Key tip: Boiling can cause the herbal aromas to dissipate, so be mindful of the temperature.
   🕒 03:18
7. Add 2 tbsp of Nam Prik Pao (shrimp paste chili sauce).
   🕒 03:29
8. Add the straw mushrooms and stir to dissolve the shrimp paste chili sauce, ensuring there are no lumps.
   🕒 03:37
9. Add the cherry tomatoes.
   🕒 03:55
10. Remove the central vein from the kaffir lime leaves and add them to the pot. Key tip: Removing the vein greatly enhances the aroma and improves the texture.
    🕒 04:08
11. Add the shrimp to the pot. Key tip: Add the shrimp and kaffir lime leaves towards the end. Overcooking will make the shrimp tough and the kaffir lime leaves bitter.
    🕒 04:27
12. Squeeze in the juice of 2 fresh Thai limes (Manao).
    🕒 04:44
13. Season with slightly less than 2 tbsp of fish sauce.
    🕒 04:51
14. Add the milk when the edges of the pot are just starting to bubble gently. Key tip: If the temperature is too high, the milk will curdle. Be careful not to let it boil.
    🕒 05:16
15. Ladle into bowls and serve. It's ready!
    🕒 05:31