Tom Yum Goong

Method

Bring the chicken stock to a rolling boil in a large pot and add the bruised lemongrass, galangal slices, shallots, garlic cloves, and Thai chillies, simmering for 5 minutes to infuse the broth with aromatics. Add the peeled prawns and cook for 3-4 minutes until they turn pink and curl. Tear in the kaffir lime leaves, then season the soup with fish sauce, lime juice, and a pinch of sugar, tasting and adjusting the balance of sour, salty, and spicy flavours to your preference. Divide the soup between bowls, distributing the prawns and aromatics evenly, then garnish generously with fresh coriander and sliced spring onions before serving immediately.