Chef Prissana "Fern" Tran of The Florence shares her recipe for tom yum nam khon—a popular version of tom yum soup with the addition of shrimp and coconut milk.
Place noodles in a large bowl and pour over plenty of hot water to cover. Soak for 15 minutes, then quickly rinse in cold water.
While noodles are soaking, bring chicken stock to a boil in a large pot. Add tom yum paste, lemongrass, kaffir lime leaves, and galangal and boil for 1 minute. Add shrimp, mushrooms, and nam prik pao. Continue boiling until the shrimp are cooked through, 2 to 3 minutes. Stir in fish sauce and coconut milk. Turn off the heat and add noodles and lime juice. Stir to combine well. Garnish with cilantro, ladle broth over top, and enjoy.