TOM YUM SOUP

INGREDIENTS

• 4 cups chicken or vegetable broth
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 3-4 slices galangal (or ginger if unavailable)
• 3-4 Thai lime leaves, torn
• 200g prawns, peeled and deveined
• 1 cup mushrooms, sliced
• 2-3 Thai birds eye chillies, smashed (adjust to taste)
• 1 medium tomato, cut into wedges
• 1 small onion, sliced
• 2 tablespoons fish sauce (or to taste)
• 1 tablespoon lime juice (or to taste)
• fresh cilantro for garnish
• optional: 1 teaspoon sugar

METHOD

1. Simmer aromatics: in a pot, bring the chicken or vegetable broth to a boil. Add the lemongrass, galangal, and Thai lime leaves. Simmer for 5 minutes.
2. Add vegetables: add the onions, mushrooms, and tomatoes. Cook for 3-4 minutes until the mushrooms are tender.
3. Cook prawns: add the prawns and birds eye chillies. Cook until the prawns are pink and cooked through, about 2-3 minutes.
4. Season: stir in fish sauce and lime juice. Adjust seasoning with sugar, additional fish sauce, or lime juice to taste.
5. Finish: remove from heat and garnish with fresh cilantro. Serve hot.