Tom Yum Soup

Ingredients

• 200g raw tiger prawns
• 1L chicken or vegetable stock
• 2 lemongrass stalks, bruised
• 4 kaffir lime leaves
• 30g fresh galangal or ginger, sliced
• 3 red chillies, sliced
• 200g mushrooms, sliced
• 2 tbsp fish sauce
• Juice of 2 limes
• 1 tsp sugar
• Fresh coriander

Method

1. Bring stock to a simmer with lemongrass, lime leaves and galangal.
2. Simmer 5 minutes to infuse, then add mushrooms and chilli.
3. Add prawns and cook 2–3 minutes until pink.
4. Season with fish sauce, lime juice and sugar — balance is key.
5. Ladle into bowls and top with fresh coriander.