Tom Yum with Shrimp and Quail Eggs

Peel and devein raw shrimp; set aside. Put heads in a stockpot and simmer in 3 cups water for 10 minutes. Strain stock and discard shrimp heads. Reserve stock.

Pour shrimp stock back into pot and bring to a boil. Cut lemongrass into 5- to 6-inch-long pieces. Using the back of your knife, pound lemongrass and bruise to release flavor. Tie lemongrass into knots to make them easier to remove later on. Add lemongrass, onion, and ginger slices to pot and let stock boil for 5 minutes. Remove lemongrass and onion.

Add mushrooms to pot and let it boil again. Add cilantro stalks and kaffir lime leaves. (You can opt to leave them whole with the stems on or add the leaves only.)

Add coconut cream, chilies, and tom yum paste. Season with fish sauce. Add shrimp and turn off heat. Add lime juice to pot just before serving.

To serve, divide quail eggs and shrimp among bowls. Ladle soup into serving bowls and garnish with cilantro leaves.