Pat the shrimp dry with paper towels. Add Thai Tom Yum paste, sugar, and salt to the shrimp. 

Stir well, coating every shrimp evenly with the Tom Yum paste. Allow the shrimp to marinate in the fridge for 15 - 30 minutes. 

Take the shrimp out of the fridge and let it sit at room temperature for about 5 to 10 minutes before stir-frying.

Heat cooking oil in a wok over medium-high heat. Add the lemongrass to the wok and stir-fry until slightly charred at the edges.

Add garlic and onion, then stir-fry for about 30 seconds.

 Add mushrooms to the wok, then stir-fry till cooked all the way through. 

Push all the ingredients to the side of the wok, making way for the shrimp. Add the shrimp to the wok in one single layer. Leave the shrimp untouched for about 30 seconds to allow them to sear.

Stir-fry the shrimp, combining it with the other ingredients, for another minute or until fully cooked. 

Stir in cherry tomatoes and lime leaves.

Give the dish one last stir to combine all the ingredients well. Turn off the heat then transfer the dish to a serving plate.

Garnish with fresh cilantro leaves and sliced red chili

Remove the kaffir lime leaves or leave them in the dish for presentation, but it's not recommended that they be eaten as the flavor of the whole leaf might be a bit strong! They do give the dish an incredible aroma. 

Enjoy over steamed rice or on its own!