Add water to a pot along with the galangal, lemongrass, kaffir lime leaves, and cilantro roots. Bring to a boil until fragrant, then add the mushrooms and cook.

Pound the chilies, garlic, and shallots to make a spicy seasoning paste.

Add the shrimp to the pot, then season the soup with fish sauce, evaporated milk, and Thai chili paste. Top with green onions, cilantro, and culantro. Your creamy Tom Yum Goong is ready to serve. Enjoy!