Ming says: If you've ever had Thai food, chances are you've had Tom Yum Goong, their famous spicy shrimp soup, flavored with lemongrass, Kaffir lime leaves, galangal, and hot chilies. It's one of my favorites, because there's so much going on there, but it all harmonizes. My Southeast Asian Shrimp Broth is the perfect way to deliver those exotic rich flavors to all kinds of dishes.

Makes 3 to 4 quarts

• 2 pounds shrimp shells (include heads, too, if available)
• 2 large yellow onions, sliced
• 3 large slices galangal or ginger
• 8 Thai bird chiles, crushed
• 8 Kaffir lime leaves, crushed
• 4 stalks lemongrass, white parts only, crushed
• 1/4 cup fish sauce
• 3 to 4 quarts water
• Juice of 3 limes
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

In a stock pot coated lightly with oil over high heat, sauté the shrimp shells until colored and season with kosher salt and freshly ground black pepper. Add onions, galangal, chiles, lime leaves, and lemongrass, and sauté until soft, about 5 minutes. Deglaze with fish sauce and reduce by half. Add water to cover shells and bring to a slow simmer. Check for flavor, season, and reduce slowly by 1/4. Add lime juice and check again for flavor. When reduced, remove from heat and let steep. When broth comes to room temperature and if time permits, store in the stock pot refrigerated overnight so that the flavors can further develop or strain and store in an airtight jar and place in the fridge.

>>Use this Master Recipe in Chicken Breasts Stuffed with Prosciutto, Shrimp and Shiitake by guest Chef Norman Van Aken.

>>This recipe appears in Episode #316.

>> For additional recipes and more, visit www.ming.com