Tom Yam Koung Laotian Version?

A recipe of Tom Yam Koung version Laotian? Why not? Unfortunately my small knowledge about Indochina culture prohibits me understanding where the original of Tom Yam Koung is. Is it from Thailand, or this is the kind of food that you find everywhere in the rest of the region, just like Nasi Goreng or Laksa in other countries in South East Asia?

I added lemon juice to have more acid taste. Original recipe is from my Laotian cook book recipe: Cuisine du Monde: Laos (Orpi). I did not need to add salt as the fish sauce makes it too salty. But i do regret that i forgot to put white pepper; i am a big fan of the taste of this ruling spice.

Tom Yang Koung
Ingredients:

• 400 gr of frozen shrimps
• 1 lemon grass sliced thinly (I should have just let it bruised as I am not a big fan of sliced lemon grass, they are better not eaten I guess, though the aroma is priceless!)
• 2 shallots
• 2 garlic
• 1 tbs of sliced chillies
• 1 tps galanga powder
• 1 spring onions sliced thinly
• 1 tbs tomato paste
• 1 tomato, thinly sliced
• 1 pinch of tamarind
• 500 ml chicken stock
• cilantro
• 1 tbs of thailand sweet sour sauce
• 3 leaves of kaffir limes
• 1 tbs fish sauce
• lemon wedges

Directions:

1. Stir fry the shallots, garlic, chillies and lemon grass. Add shrimps, cook till half done.
2. Add tomato, paste, galanga, tamarind, sweet sour sauce, fish sauce and kaffir leaves. Stir well.
3. Add stock; cook until the shrimp turns completely white pinkish.
4. Add the spring onions and cilantro.
5. Serve by sprinkling lemon juice.