Steps

1. Peel and devein the shrimp, separating the heads for broth and the bodies. (Key Tip!) If you cut too deeply along the back, the shrimp will open up during cooking, losing their plump texture, so be careful.
   🕒 04:22
2. Trim the antennae of the reserved shrimp heads with scissors.
   🕒 04:53
3. Lightly crush the lemongrass stalks with the back of a knife before cutting. (Key Tip!) Crushing helps release a better aroma and flavor for the broth.
   🕒 05:32
4. Thinly slice the galangal. (Key Tip!) It's hard, so be careful not to cut yourself while slicing.
   🕒 05:55
5. Peel the Thai shallots and lightly crush them. (Key Tip!) Crushing helps to bring out their sweetness.
   🕒 06:05
6. Trim the roots from the cilantro and lightly crush them. (Key Tip!) Crushing helps release a better aroma and flavor for the broth.
   🕒 06:16
7. Remove the tough center vein from the kaffir lime leaves and tear them.
   🕒 06:33
8. Slice the Thai bird's eye chili (adjust to your spice preference).
   🕒 06:53
9. Cut the lemon.
   🕒 07:03
10. Peel the bamboo shoots.
    🕒 07:11
11. Slice the brown mushrooms and white mushrooms (or your preferred mushrooms).
    🕒 07:18
12. Chop the cilantro for garnish.
    🕒 07:32
13. In a pot, add the shrimp heads and a pinch of salt. Stir and cook, being careful not to burn them.
    🕒 07:48
14. Add 2 cups of water to the cooked shrimp heads and simmer for a while. (Key Tip!) Adjust the water quantity according to your desired soup volume. Adding too much water will dilute the flavor.
    🕒 08:10
15. Strain the simmered broth through a sieve, discarding the shrimp heads.
    🕒 08:31
16. Return the strained broth to the pot. Add all the aromatics: lemongrass, galangal, kaffir lime leaves, Thai shallots, crushed cilantro roots, and chili.
    🕒 08:50
17. Add the bamboo shoots.
    🕒 09:06
18. Add 3 tablespoons of Nam Prik Pao.
    🕒 09:16
19. Add the coconut milk.
    🕒 09:30
20. Mix well and simmer until it starts to bubble.
    🕒 09:35
21. Taste and adjust seasoning. Add more fish sauce if it lacks saltiness, or more Nam Prik Pao if it needs more spice or richness.
    🕒 10:09
22. Add the shrimp bodies.
    🕒 10:31
23. Add the evaporated milk (or rich, creamy dairy product).
    🕒 10:36
24. Cook for about 40 seconds after adding the shrimp. Do not overcook. (Key Tip!) Overcooking can make the shrimp tough and potentially fishy.
    🕒 10:44
25. Ladle into bowls. Squeeze fresh lemon juice if desired, and garnish with chopped cilantro.
    🕒 11:21