Tom yum soup with prawns

• onions↗200g g

  roughly chopped

• tomatoes↗150g g

  roughly chopped

• red chilli↗20g g

  sliced

• galangal↗15g g

  peeled and sliced

• 2 lemongrass stalks

  bashed

• whole raw king prawns↗270g g

  peeled and deveined, heads removed and reserved

• chicken stock cube↗1
• oyster mushrooms↗120g g

  sliced

• lime leaves8
• fish sauce↗5 tsp tsp
• lime juice↗5 tsp tsp
• Thai coconut milk↗70ml ml
• Thai chilli jam↗1 tbsp tbsp

  (optional)

• small handful of coriander

  roughly chopped (optional)

Step-by-step instructions

1. 1

   Pour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.

2. 2

   Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.

3. 3

   Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.