Tom Yum Soup

Method

Bring stock to a simmer with lemongrass, galangal, lime leaves and whole chillies for 5 minutes to infuse. Stir in the Thai paste and coconut milk, then add the prawns and mushrooms, simmering for 3-4 minutes until the prawns turn pink. Add cherry tomatoes and cook for a further minute, then season with fish sauce and lime juice to taste. Taste and adjust the balance of heat, sourness and saltiness as needed. Ladle into bowls, garnish with fresh coriander, and serve immediately.