Tom Yum is popular the world over and while you can buy the paste to make the soup at most good supermarkets, nothing compares to making your own.
PREP: 15 MINUTES COOK: 10 MINUTES
INGREDIENTS 300 grams of prawns 3 cups of water 1 garlic clove, sliced 3 shallots, finely sliced 2 stalks of lemongrass 10 thin slices of galangal 200 grams of mushrooms 2 tomatoes 5 small green chillies cut in half lengthways 1-2 tablespoons of chilli paste in soya bean oil 3 tablespoons of fish sauce 5 kaffir lime leaves 2 tablespoons of lime juice ½ cup of chopped coriander
METHOD Put prawns in a medium-sized saucepan with the water and bring to the boil.
Remove prawns from the pan once water boils and bring water back to the boil. Add garlic, shallots, lemongrass, galangal and boil for 2 or 3 minutes. Add the mushrooms and tomatoes and bring back to the boil. Add chillies, chilli paste in soya bean oil and fish sauce followed by the kaffir lime leaves and cook gently for 2 minutes. Add the cooked prawns and cook for a further minute. Turn off the heat and stir in the lime juice. Served garnished with the coriander.