Tom Yum Soup

Step 1: Peel the prawns. Put the heads and shells in a pot and reserve the prawn meat.

Step 2: Use a meat mallet or similar tool to bash the garlic, chillies and lemongrass until they burst open and release their flavour. Add them to the pot.

Step 3: Crush the kaffir lime leaves with your hands and add them to the pot.

Step 4: Add the galangal, stock and water. Bring to a simmer over high heat, cover, then reduce the heat to medium and simmer for 10 minutes.

Step 5: Strain the broth, discard the prawn shells and aromatics, then return the broth to the same pot over low heat.

Step 6: Add the onion and mushrooms and simmer for 3 minutes. Add the tomatoes and simmer for 1 minute.

Step 7: Add the prawns and simmer for 2 minutes, or until just cooked.

Step 8: Stir in the sugar and fish sauce and simmer for 1 minute.

Step 9: Add the lime juice and taste. Adjust the sweetness with sugar, saltiness with fish sauce and sourness with lime juice to your taste.

Step 10: Ladle into bowls and serve with fresh coriander and fresh chilli. This is the clear version of Tom Yum.

Step 11: When you add the sugar, also add the Thai roasted chilli sauce and evaporated milk.

Step 12: Continue with the remaining soup steps.

Step 13: Follow the creamy Tom Yum variation, using coconut milk instead of evaporated milk.