Notes

  1. Lemongrass - To prepare, cut in half, peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass. If lemongrass is hard to come by, you can use PASTE: stir in 1 tbsp.

  2. Galangal is like ginger but it has a more sour and peppery flavour. If you can't find it, just substitute ginger and a grind of black pepper.

Ingredients

  • 300g / 10oz whole prawns / shrimp with heads and shells on (Note 7)
  • BROTH:
  • 3 cup (750 ml) water
  • 1/2 cup (125 ml) chicken stock/broth , low sodium
  • 2 stalks of lemongrass , outer layers peeled(Note 1)
  • 1.5 cm / 3/5" piece of galangal , cut into 4 slices (Note 2)
  • 5 kaffir lime leaves , torn roughly (Note 3)
  • 2 Thai or birdseye chillies (Note 4)
  • 3 garlic cloves
  • SOUP ADD INS:
  • 120g / 4oz oyster mushrooms
  • 1 roma tomato , cut into wedges
  • 1/2 white onion (medium sized), cut into wedges about 1 cm thick
  • 1 tsp sugar
  • 3 tbsp fish sauce (Note 5)
  • 3 tbsp lime juice
  • Coriander/cilantro , for garnish
  • CREAMY TOM YUM OPTION:
  • 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa, Note 6)
  • 1/3 cup (75 ml) evaporated milk