Tom Yum Soup

Instructions

1. 1

   Peel the prawns and place heads and shells in a pot, reserving the meat.

2. 2

   Use a meat mallet or similar to bash the garlic, chilli, and lemongrass so they burst open to release flavor. Add to the pot.

3. 3

   Crush kaffir lime leaves with your hands and add to the pot.

4. 4

   Add galangal, stock, and water. Bring to a simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.

5. 5

   Strain the broth, discard the prawn shells, then return broth to the same pot over low heat.

6. 6

   Add onions and mushrooms, simmer for 3 minutes. Add tomatoes and simmer for 1 minute.

7. 7

   Add prawns and simmer for 2 minutes or until just cooked.

8. 8

   Stir in sugar and fish sauce, simmer for 1 minute.

9. 9

   Add lime juice, then taste and adjust sweetness (sugar), salt (fish sauce), and sourness (lime) to your preference.

10. 10

    Ladle into bowls and serve garnished with fresh cilantro and fresh chilli.

11. 11

    For Creamy Tom Yum: When adding sugar, also add Thai chilli paste and evaporated milk, then continue with the recipe.

12. 12

    For Tom Kha variation: Follow creamy version but use coconut milk instead of evaporated milk.