Tom Yum Soup (Thai Soup)

Ingredients

• 300 g / 10oz whole prawns / shrimp (with heads and shells on)
• 3 cup (750 ml) water
• 1/2 cup (125 ml) chicken stock/broth (low sodium)
• 2 stalks lemongrass (outer layers peeled)
• 1.5 cm / 3/5" galangal (cut into 4 slices)
• 5 kaffir lime leaves (torn roughly)
• 2 Thai or birdseye chillies
• 3 garlic cloves
• 120 g / 4oz oyster mushrooms
• 1 roma tomato (cut into wedges)
• 1/2 white onion (medium sized, cut into wedges about 1 cm thick)
• 1 tsp sugar
• 3 tbsp fish sauce (low sodium)
• 3 tbsp lime juice
• Coriander/cilantro (for garnish)
• 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa)
• 1/3 cup (75 ml) evaporated milk

Instructions

1. 1.Peel the prawns and place heads and shells in pot, reserving the meat.
2. 2.Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour and add into pot.
3. 3.Crush kaffir lime leaves with your hands and add into pot.
4. 4.Add galangal, stock and water.
5. 5.Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
6. 6.Strain the broth, discard the prawn shells and other solids, then return broth into same pot over low heat.
7. 7.Add onions and mushrooms, simmer 3 minutes.
8. 8.Add tomatoes, simmer for 1 minute.
9. 9.Add prawns, simmer 2 minutes or until just cooked.
10. 10.Stir in sugar and fish sauce, simmer for 1 minute.
11. 11.Add lime juice, then taste and adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste.
12. 12.Ladle into bowls and serve with fresh coriander and fresh chilli.