Spicy prawn soup, or Tom Yam Kung

Everyone loves this spicy prawn soup from the Central Plain of Thailand. It takes only few minutes to prepare and cook it.

Serves 2.

750 ml chicken stock
 1 lemongrass stalk, flattened all the way through
 2 kaffir lime leaves, crumpled
 60 g galangal, sliced
 1 coriander root, lightly crushed
 50 g onion, sliced

25 g shallot, sliced

3 tablespoons fish sauce

1 tablespoon roasted chilli paste

1 teaspoon coconut sugar

150 g prawns, peeled and deveined

100 g mushrooms such as oyster mushrooms (cut in half), king oyster mushrooms (sliced), straw mushrooms (cut in half) or shimeji mushrooms

2 tablespoons lime juice

2 fresh bird's eye chillies, thinly sliced (optional)

4 cherry tomatoes, halved

3 coriander sprigs, chopped
 
 Bring the chicken stock to the boil. Add the galangal, kaffir leaves, lemongrass, coriander root, onion, shallot, fish sauce, roasted chilli paste and sugar. Simmer over low heat, covered, for 10 minutes.

Add the mushrooms and cook for 2 minutes. Add the prawns and cook for 1 more minute. Add the lime juice then taste to adjust the seasoning.

Remove the galangal, kaffir leaves, lemongrass and coriander root. Add the sliced bird's eye chillies, if using.

Transfer to serving bowls and garnish with tomato and coriander.