Seafood Soup - Tom Yam Goong

• chicken stock or 2 1/2 cups water↗2 1⁄2 cups
• stalk lemongrass1

  bruised and cut into smaller pieces

• galangal↗3

  cut into thick slices

• fresh lime leaves6
• small chilies↗4

  bruised

• stalks fresh cilantro↗3 stalks
• prawns, heads and shell on, butterflied and deveined↗4
• mushroom↗1 cup
• fish sauce↗2 tablespoons
• lime juice↗2 tablespoons
• sugar↗1⁄2 teaspoon
• roasted thai chili paste↗1 tablespoon

Step-by-step instructions

1. 1

   Bring to a boil the chicken stock or water. Bruise lemongrass, kaffir leaves and galangal, add them to the boiling and simmer for 10mins to draw out the aroma.

2. 2

   Add the mushroom and prawns till cooked.

3. 3

   Add in the remaining seasoning and lastly the lime juice.

4. 4

   Garnish with cilantro.