Tom yum (hot & sour) soup with prawns

Method2 steps · about 23 min

1. 1

   Step 1: Trim and wash the lemongrass stalk (1), bruise it and cut it into large pieces. Wash and slice the fresh galangal (5), measuring five thick slices. Wash and bruise all six coriander stems; wash and tear the three lime leaves. Bring all the chicken stock (700 ml) to a boil in a medium saucepan, add all these prepared aromatics and simmer for two minutes.

   Infuse chicken stock with prepared aromatics · 2 minUses 700 ml prepared chicken stock · 1 lemongrass stalk, bruised and cut into large pieces in step 1 · 5 thick slices fresh galangal · 6 coriander stems, bruised in step 1 · 3 makrut lime leaves, torn in step 1

2. 2

   Step 2: Have all six large prawns raw, shelled, deveined and thawed if frozen. Wash and chop the six small green chillies. Add all the prawns, measured fish sauce (3 tbsp), chillies and measured lime juice (4 tbsp) to the infused broth. Return to the boil and continue cooking until every prawn is fully opaque and firm with no translucent centre. Taste and adjust only with the separate extra fish sauce or lime juice if needed. Lift out the whole lemongrass, galangal slices, coriander stems and lime leaves. Wash and drain the separate coriander leaves and garnish the two portions of finished hot soup with them to serve.

   Uses All the prepared aromatic broth · 6 large raw prawns, shelled and deveined · 3 tbsp Thai fish sauce · 6 small green chillies, chopped in step 2 · 4 tbsp lime juice · Extra Thai fish sauce only if needed after tasting · Extra lime juice only if needed after tasting · Fresh coriander leaves to garnish, as desired