Ingredients
20 prawns (with shell and head on)
4 lime leaves
2 lemongrass stalks 4-5 cm long
4-6 slices of galangal
Chillies
1 tbsp tom yum paste (optional)
1 tbsp sugar
1/2 lime juice
2 tbsp fish sauce
10 cherry tomatoes (or two nice ripe tomatoes)
4-6 shallots
10 small mushrooms
Method
Wash the prawns, shell them and take the heads. Set the meat aside. Heat the oil in a pan on a medium-high flame, and fry the shells and heads until pink. Add 1 litre of water and bring slowly to a simmer. Strain and discard the shells - keeping the soup only.
Pour into a clean pan and add the lemongrass, galangal and kaffir lime leaves. If you have tom yum paste - add with a spoon - if not, don't worry it should be no problem. Cook it for a few minutes then add the quartered mushrooms, shallots, cherry tomatoes and chillies.
Add the lime juice, a small spoon of sugar and fish sauce. Finally add the prawns and turn off the heat - if you make it from frozen - wait until it simmers again and then turn off. Taste if needs further seasoning, and then pour into bowls. Garnish with coriander or basil, add fresh chilli slices and serve immediately.
