Steps

1. Peel and devein 4 large shrimp with heads, reserving the shells and heads.
   🕒 02:16
2. Slice 100g onion and 1 clove garlic.
   🕒 01:47
3. Cut 80g bamboo shoots into cubes. Separate 40g shimeji mushrooms into florets. Slice 4 mushrooms thickly.
   🕒 01:29
4. Cut 40g red bell pepper into 1cm strips. Trim the roots from 1 bunch cilantro.
   🕒 01:32
5. Grill 1 slice ginger with the peel on over an open flame until slightly charred. This enhances the aroma!
   🕒 02:51
6. Heat vegetable oil (for cooking) in a pot over high heat and stir-fry the grilled ginger, shrimp shells, and heads.
   🕒 03:31
7. Once the shells and ginger release a good aroma, remove them from the pot.
   🕒 04:01
8. In the same pot, add 40g shimeji mushrooms, 4 mushrooms, 80g bamboo shoots, 40g red bell pepper, cilantro stems and roots, lemongrass (to taste), sliced 1 clove garlic, and 100g onion. Stir-fry until fragrant.
   🕒 04:08
9. Add 1/2 tbsp beet sugar and 2 tbsp Tom Yum Paste. Stir-fry to combine, being careful not to burn.
   🕒 05:17
10. Add salt (to taste).
    🕒 06:00
11. Add 600cc water and stir well to combine.
    🕒 06:15
12. Add the prepared shrimp and simmer over high heat for 5-6 minutes after it comes to a boil.
    🕒 06:40
13. Turn off the heat and squeeze in 1 lime.
    🕒 08:47
14. Serve generously in bowls.
    🕒 09:05
15. Garnish with cilantro leaves in the center to complete. Enjoy!
    🕒 09:18