Not up to making prawn stock from prawn heads and shells, I made this quick and dirty, non-authentic but tasty version cleaning out the fridge. The longer you can simmer it, the better. The coconut milk gives it a satisfying richness. Serve this over some vermicelli and you could make a meal out of it.
Quick and Dirty Tom Yum Goong
1 cup water
¼ cup coconut milk
1 shallot, minced
1 jalapeno, cut into strips
2 pieces of ginger, 1” each
2 stalks lemon grass, discard outer layer and dry ends, cut into 2” pieces
3 kaffir lime leaves, crushed up a bit
1 lime, juiced
2 tbs fish sauce
1 tbs nam-prik pao (roasted red chili paste)
15 shitake mushrooms, sliced
½ block of tofu, cut into chunks
Handful of coarsely chopped cilantro
Get a sizeable pot. Heat a little oil over low heat. Soften shallots and jalapeno. Add mushrooms. Soften.
Add broth and water. Throw in everything else, except prawns. Bring to a boil, then reduce to a simmer for at least 30 minutes.
Throw in prawns a few minutes before you want to serve. Done when you're hungry.