Tom Yum Prawns ( Tom yam Goong )

This clear, spicy broth is flavoured with lemon grass, coriander and galangal.

Serves 4

Lemon grass - 2 stalks
Chicken stock - 1.25 litres ( 40 fl oz / 5 cups )
Bird's eye chillies - 2-3, bruised and sliced
Coriander ( cilantro ) root - 1 , bruised
Galangal - 2.5cm (1-in) knob, peeled and finely sliced
Kaffir lime leaves ( limau purut ) - 4-5 torn into halves
Prawns ( shrimps ) - 400g , peeled
Straw or abalone mushrooms ( shimeiji ) - 100g , finely sliced
Coriander ( cilantro ) leaves - 1 sprig

Seasoning :
Lime juice - 3 tbsp
fish sauce - 2 tbsp
Thai tom yum paste ( optional ) - 1 tbsp

Instructions :
1. Bruise bulbous ends of lemon grass stalks using the handle of a knife. Cut lemon grass into short lengths.
2. Bring chicken stock to the boil over medium heat. Add bird's eye chillies, coriander root, galangal, kaffir lime leaves and lemon grass segments. Return stock to the boil for another 5 minutes.
3. Scoop out coriander root, galangal, kaffir lime leaves and lemon grass segments. Add prawns and mushrooms and return to the boil again, until prawns are cooked. Add seasoning and remove from heat.

* turn off fire before adding seasoning .
* add lime juice and fish sauce then pour into the ready soup in.
* must eat immediately if not soup becomes bitter.
* do not cook the soup too long.