Tom yum soup with prawns

• Onion7 oz
• Tomato5¼ oz
• Red Chilli¾ oz
• Galangal½ oz
• Lemongrass Stalks2
• Raw King Prawns8¾ oz
• Chicken Stock Cube1
• Oyster Mushrooms4¼ oz
• makrut lime leaves8
• Fish Sauce1½ tbsp
• Lime juice1½ tbsp
• Coconut Milk4½ tbsp
• Thai Chilli Jam1 tblsp
• CorianderHandful

Instructions

1. 1

   Pour 1.3 litres water into a large saucepan over a high heat.

2. 2

   Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube.

3. 3

   Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.

4. 4

   Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads.

5. 5

   Return the strained veg and herb mixture to the saucepan and pour over the broth.

6. 6

   Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.

7. 7

   Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns.

8. 8

   Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat.

9. 9

   Remove the lemongrass, then stir in the Thai chilli jam, if using.

10. 10

    Scatter over the coriander to finish, if you like, and serve.