Prawn Tom Yum Soup

• 250g raw king prawns, peeled and deveined
• 800ml chicken or prawn stock
• 150g mushrooms (oyster or chestnut), torn
• 2 lemongrass stalks, bruised and cut into 5cm pieces
• 3 kaffir lime leaves (fresh or dried)
• 3cm piece fresh galangal or ginger, sliced
• 2–3 bird's eye chillies, lightly crushed
• 3 tbsp fish sauce
• Juice of 2 limes
• 1 tsp sugar
• 2 spring onions, sliced
• Handful fresh coriander
• 1 tbsp chilli paste (nam prik pao) — optional

1. 1

   Pour the stock into a medium saucepan. Add the lemongrass, kaffir lime leaves, galangal (or ginger), and chillies. Bring to a boil, then reduce to a simmer and cook 8 min so the aromatics infuse deeply into the broth.

2. 2

   If using chilli paste, stir it in now — it adds a roasted depth and a beautiful orange colour.

3. 3

   Add the mushrooms and simmer 3 min. Add the prawns and cook 2–3 min until just pink and curled. Don't overcook — they toughen quickly.

4. 4

   Season the soup with fish sauce, lime juice, and sugar. Taste — it should be intensely sour, salty, spicy, and aromatic. Adjust each element to your preference.

5. 5

   Serve in deep bowls, scattered with spring onion and fresh coriander. The lemongrass and lime leaves are for flavour only — push them to the side when eating.