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THAI SPICY TOM-YUM-GOONG TOMATO GAZPACHO

Ingredients

• SHRIMP OIL:
• 16~17 oz (450~500 grams) medium head/shell-on shrimps
• 2/3 cup (145 grams) olive oil
• 1 tbsp chili flakes
• 1 small handful of fresh mint leaves, torn into small pcs
• 4~5 kaffir lime leaves, torn into small pcs
• 1/2 tsp Thai shrimp paste, or 2 tsp fish sauce
• 1/4 cup (60 grams) water
• TOM YUM TOMATO GAZPACHO:
• 3/4 cup (165 grams) coconut milk, plus more to drizzle
• 2 cans (800 grams) peeled whole tomatoes
• 5~6 (135 grams) white parts of the lemongrass stalks, cut into small chunks
• 1 1/2" (40 grams) galangal, cut into small chunks
• 10~11 (4 grams) kaffir lime leaves, torn into small pcs
• 3 small red chillis, diced
• 1 tbsp (15 grams) + 2 (30 grams) tbsp fish sauce, plus more to adjust
• 1/4 cup (60 grams) lime juice
• 4 small Asian shallots, peeled and cut into chunks
• 1 1/4 tsp light brown sugar
• 1/2 tsp freshly ground black pepper
• Instructions

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