Tom yum soup

• 400 g Prawns (raw, heads and shells on)
  Swaps (1)
• 3 u Red Chilli (small bird's eye, crushed)
• 1 handful Coriander (leaves)
• 3 tablespoons Fish Sauce
  Swaps (1)
• 4 tablespoons Lime juice
  Swaps (1)
• 1 piece Galangal (4 cm piece, sliced)
• 200 g Oyster Mushrooms (or button mushrooms, torn)
• 3 u Lemongrass (stalks, bruised and cut into pieces)
• 6 leaves Lime Leaves (torn)
• 2 tablespoons Thai Chilli Jam (nam prik pao) (optional)
• 1.2 l Water

Instructions

1. 1

   Peel the prawns, leaving the tails on, and devein them. Put the heads and shells in a pot with the water and simmer to make a stock. Strain it.

   15 min

2. 2

   Add the lemongrass, galangal and lime leaves to the stock and simmer so they release their aroma.

   5 min

3. 3

   Add the mushrooms, chillies and chilli paste and cook for a couple of minutes.

   3 min

4. 4

   Add the prawns and cook just until they turn pink.

   2 min

5. 5

   Turn off the heat and add the fish sauce and lime juice. Taste: it should be hot, sour and salty at once. Serve topped with coriander.