Tom Yum Soup with Prawns

Instructions

1. 1

   Boil the Chicken Stock

   8 min

   In a medium saucepan, pour in 700 ml of chicken stock and heat over medium-high until it reaches a rolling boil. Once boiling, add the lemongrass, galangal, coriander roots, and makrut lime leaves. Reduce the heat and allow the mixture to simmer for about 2 minutes, which will help release the aromatic flavors from the herbs.

2. 2

   Add Prawns and Seasonings

   7 min

   Carefully introduce the king prawns into the simmering broth, along with 3 tablespoons of fish sauce, 6 small green chillies, and 4 tablespoons of lime juice. Bring the soup back to a gentle boil, allowing the prawns to cook through until they turn pink and opaque, which should take around 2-3 minutes. Taste the broth and adjust the seasoning with more lime juice or fish sauce if desired, then finish by garnishing with fresh coriander leaves just before serving.