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One of the world's great soups: shrimp, lemongrass, and chili in a broth that hits sour, spicy, and savory all at once.
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"Tom" means to boil, "yum" means to mix — and "goong" is shrimp. Thai families make this at home too, treating it almost like a cold remedy: the herbs are believed to warm the body and clear the sinuses.
Devein the shrimp, keeping the heads on for flavor if possible.
Bring water to a boil and add smashed lemongrass, galangal, and kaffir lime leaves; simmer 5 minutes.
Add the shrimp, mushrooms, and tomato wedges.
Once the shrimp are cooked, stir in fish sauce and crushed chilies.
Remove from heat and squeeze in the lime juice.
Garnish with cilantro and serve.