Tom Yum Soup

• 8 raw tiger prawns with shell and head on
• 2 lemon grass stalks, bruised and sliced
• 4 pieces of galangal, sliced into rounds
• 4 cups of water
• 6 kaffir lime leaves roughly torn
• 1-2 red bird eye chillies, sliced
• ½ cup of evaporated milk
• 3 cups of oyster mushroom or straw mushrooms
• ¼ cup Fresh Lime Juice
• ¼ cup Thai chilli paste (Nam Prik Pao)
• 3 tbsp Fish Sauce

Garnish

• Large handful of fresh coriander
• Lime wedges

PREPARATION

1. Peel the prawns and keep them to one side along with the rest of the shells. Devein the prawns.

2. Place all the shells and heads in a pan with a little oil and fry off the shells until they turn pink. Push down on the heads to release their oils. Add the water and leave to simmer for 15-20 minutes.

3. Using a slotted spoon, remove the shells from the stock you have now created.

4. Smash the lemongrass and slice it into chunks.

5. Roughly tear the lime leaves.

6. Slice the galangal into discs and slice the chillies.

COOKING

7. Add the lemongrass, lime leaves, galangal, and chilli to the stock and simmer for 5 minutes.

8. Add the evaporated milk and let it come to a boil. Tear the mushrooms roughly and add to the soup and cook for 1-2 minutes.

9. Add the chilli paste and fish sauce, stir through then add the prepared prawns and let them poach in the soup for 30 seconds.

10. Make sure the soup isn’t boiling at this point so as not to overcook them.

11. Turn the heat off and allow to cool for a few minutes before adding the lime juice. This is so that the lime juice doesn’t curdle the evaporated milk. Add the lime juice and stir through.

12. Serve the soup in bowls with fresh coriander and extra lime if necessary.

Note: The herbs are not meant to be eaten, so at this point you can either fish them out, but I like to leave some in there for garnish. Just be sure to tell your guests not to eat them.