Name: Tom Yum Soup
Total time: 20 min
Cuisine: Thai
Ingredients: 1 L Water; 4 Bird's eye chilies; 2 stick Lemongrass, cut into 5cm pieces and bruised; 3 cm Galangal, sliced; 6 Kaffir lime leaves; 1 tbsp Nam prik pao, Thai chili paste; 6 tbsp Evaporated milk; 100 g Oyster mushrooms; 200 g Cherry tomatoes, cut into halves; 10 Prawns, peeled and de-veined; 1 lime Lime juice, freshly squeezed; 3/4 tbsp Sugar; 3 tbsp Fish sauce, start with 2 tbsp first and check; Coriander, to serve

Method

7 steps. Tap one to mark it done.

Pour the water into a medium saucepan and bring it to a boil using high heat.
Use a mortar and pestle to crush the bird's eye chilies until they form a paste.
Drop the chili paste, bruised lemongrass, kaffir lime leaves, and sliced galangal into the boiling water.
Let the liquid simmer for 10 minutes, then mix in the nam prik pao and evaporated milk.
When the liquid returns to a simmer, slide in the prawns, oyster mushrooms, and cherry tomatoes, then let everything cook for 4 minutes.
Stir in the sugar, lime juice, and fish sauce to season, tasting as you go; begin with 1/2 of each and adjust according to your preference.
Scatter the coriander over the soup and serve hot.