Tom Yum Prawn Soup

Method

1. 1

   Infuse the broth

   Bring the stock to a boil over high heat, add the lemongrass, galangal, lime leaves and chillies, then simmer uncovered over low heat for 10 minutes, until fragrant.

2. 2

   Season the broth

   Stir in 2 tablespoons chilli paste, the fish sauce and sugar over low heat for 1 minute, until dissolved; taste and add more paste if you like.

3. 3

   Cook the mushrooms

   Add the mushrooms and simmer over medium-low heat for 3 minutes, until tender but still holding their shape.

4. 4

   Cook the prawns

   Add the prawns and simmer gently over low heat for 2 to 4 minutes, until opaque and firm and the thickest parts reach 63°C (145°F).

5. 5

   Balance the soup

   Take the pan off the heat, stir in 3 tablespoons lime juice and taste after 30 seconds; add more lime juice or fish sauce to balance the broth.

6. 6

   Serve

   Remove the lemongrass, galangal, lime leaves and whole chillies, then ladle the hot soup into four bowls; scatter with coriander and serve with 100 g cooked rice per person.

Tips

• Keep chillies whole for gentler heat, or slice them for a hotter soup. Add chilli paste a little at a time and taste as you go.
• Remove the woody aromatics before serving so they do not end up in the bowls.
• If using frozen prawns, thaw them fully in the refrigerator and drain before cooking.

Swaps

• For a seafood-free version, use unsalted vegetable stock, vegan fish sauce and firm tofu instead of prawns.
• Use ginger instead of galangal, or sliced button mushrooms instead of oyster mushrooms.

Storing

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until steaming throughout, without prolonged boiling, as the prawns can become tough.