Coconut Milk and Shrimp Soup (Tom Kha Goong)

Ingredients

• • 3/4 lb (340 g) large shrimp (20-30), unpeeled
  • 2 tbsp (30 ml) vegetable oil
  • 1/4 cup (30 g) lemongrass, thinly sliced
  • 1/4 cup (30 g) fresh galangal or ginger, thinly sliced (see note)
  • 2 kaffir lime leaves or 2 long strips lime zest, removed with a vegetable peeler (see note)
  • 5 cups (1.25 litres) water
  • 1 can (160 ml) coconut milk
  • 1 tomato, chopped
  • 2 tbsp (30 ml) fish sauce
  • 1 tsp sugar
  • 1 pineapple wedge, peeled, halved lengthwise and thinly sliced
  • 2 green onions, thinly sliced
  • 1 small bird’s eye chili pepper, thinly sliced
  • 1 lime, juice only
  • Thai basil or cilantro leaves, to taste
  • Lime wedges, to taste