Tom Yum Goong

Hot, sour and aromatic prawn soup packed with lemongrass, galangal, mushrooms and lime.

Ingredients

• 900 ml chicken or prawn stock
• 2 lemongrass stalks, bruised and cut in pieces
• 3 slices galangal or ginger
• 4 lime leaves
• 250 g raw prawns, peeled
• 200 g mushrooms, halved
• 3 tbsp fish sauce
• 1 tbsp chilli paste in oil
• 3 tbsp lime juice
• 2 bird's eye chillies, bruised
• 1 handful fresh coriander

Method

1. Bring the stock to a simmer with the lemongrass, galangal and lime leaves. Infuse for 10 minutes.
2. Add the mushrooms and chilli paste and cook for 4 minutes.
3. Add the prawns and cook for 2 to 3 minutes until pink.
4. Turn off the heat and stir in the fish sauce, lime juice and chillies. Scatter with coriander and serve.