In a small pot, add oil, garlic, shallots and chilies and cook until garlic is golden brown (3-4 minutes). Turn the heat off and let the mixture cool in a bowl (don’t leave it in the pot as it will burn).
Once the mixture has cooled, add to a mixer along with sugar, salt and ground shrimps. Blend until smooth or paste like.
Directions for soup
In a large saucepan, heat the stock with the tom yam sauce.
Add the lime leaves, lemongrass, lemon juice, fish sauce, chilies, and sugar, then bring to a boil and simmer for two minutes. Stir in the mushrooms and shrimp and cook for a further two to three minutes, or until the shrimps are cooked through.
Serve tom yum soup with fresh chiles and lemon wedges.