Tom yum (hot & sour) soup with prawns

• chicken stock↗700ml ml
• lemongrass1

  stalk, bruised and cut into large pieces

• thick slices galangal5
• coriander3

  roots or 6 stems, bruised, plus leaves to garnish

• lime leaves3

  torn

• large prawns↗6

  shelled

• Thai fish sauce↗3 tbsp tbsp
• small green chillies↗6

  chopped

• lime juice↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.

2. 2

   Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.