Tom Yum Goong

• 4 cups water
• Thai Chili paste or Tom Yum paste
• 10-12 fresh prawns (shelled, tail on)
• 4 fresh stalks of lemongrass (cut diagonally into 1 inch pieces)
• 1 red onion (chopped)
• 1 thumb size piece of ginger (peeled and cut into thin slices)
• 4 makrut lime leaves (torn and bruised lightly)
• straw or button mushrooms (quartered)
• 6 oyster mushrooms
• 2 tomatoes (cut into wedges)
• ½ tbsp fish sauce
• 4-5 Thai bird’s eye chilies (smashed lightly)
• 2-3 dried red chili peppers (halved)
• 2 tbsp of fresh lime juice
• a handful of fresh coriander leaves for garnish

1. Heat the water in a large pot, stir through the Tom Yum paste
2. Add two of the lemongrass stalks, two of the makrut lime leaves and half the ginger, bring to the boil, stirring occasionally.
3. Once boiling let simmer for 10 minutes.
4. Add the onion, remaining lemongrass, makrut lime and ginger, boil for another 5 minutes.
5. Turn down to a simmer and add the mushrooms, Thai bird’s eye chilli peppers and dried chilli peppers, simmer until the mushrooms are softened.
6. Toss in the prawns and tomatoes, stir gently until the prawns become firm and the flesh turns opaque, should be within two minutes.
7. Add the fish sauce and fresh lime juice to taste, stir in the coriander leaves, serve hot with a bowl of steamed rice.

It’s ready to serve! Note: the herbs are for infusion purposes only and are not meant to be eaten; however, they’re traditionally left in the soup for garnish.