Hot and Spicy Soup/Tom Yum

I was trimming my kaffir lime bush this morning and this gives me and idea for tonight dinner. Tom Yum is a simple soup that cooks in a one pot in less than an hour. You can serve this soup with shrimp or chicken, I decided to use salmon tonight and serve warm with rice and a stir-fried vegetable dish.
Ingredients:
1 lb shrimps (washed, shelled leaving tails intact, keeping the heads and shells)
4 cups chicken stock/water
2 fresh tomato, sliced in chunks
1 cup fresh mushrooms, sliced
2 pcs. lemon grass, cut in lengths and crushed
4 pcs. galangal (crushed)
2-3 pieces ginger
2 Tbsp. best quality fish sauce (nam pla, buy the one with the 3 crabs)
4-6 pcs. fresh kaffir lime leaves (crushed)
2 pieces of dried Thai fresh chilies (optional)
2 Tbsp. nam prik pow (Thai chili paste in soya bean oil)
3 Tbsp instant tom yum paste
juice of 2 limes or lemon
pinch of sugar
cilantro and mint leaves for garnishing
Method:
1. In a pot heat a little oil, fry the shrimps heads/shells until fragrant and red color. Add enough water to cover and lower heat to simmer for an hour. Strain the stock and press out as much juice from the shells.
2. In the same pot, add chicken stock, lemon grass, galangal, ginger, kaffir leaves, fresh chillies, and bring to a boil for about 10 minutes. Lower heat to simmer and cook for another 20 minutes. Remove and let it sit longer to get as much flavor and essence from the ingredients.
3. Reheat the #2 stock, add the shrimp stock and bring to a fast boil. Stir in the tom yam paste, nam prik pow (if used), tomato, mushrooms, fish sauce and lime juice. Cook this for another 5 minutes, then add the shrimp meat and season to your taste (do not overcook the shrimp)
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