Tom Yum Goong (Hot and Sour Prawn Soup)

• 4 cups shrimp stock (made from the prawn heads and shells) or water
• 1–2 stalks lemongrass, smashed and cut into chunks (for infusing)
• 7–8 slices galangal, cut thin (for infusing)
• 5–6 makrut lime leaves, torn
• 2–5 Thai chillies, to taste, bruised
• about 3 cups oyster mushrooms, torn into bite-size pieces
• about 8 large prawns, deveined and butterflied (more if you like)
• 3 tbsp fish sauce
• ½ cup lime juice (2–3 limes)
• ¼ cup Thai chilli paste (nam prik pao, made with shrimp), optional
• 1–2 tsp sugar, to taste
• coriander leaves, to garnish

Method

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1. Bring 4 cups of shrimp stock (simmer the prawn heads and shells in water) or plain water to a boil. 0:49
2. Smash the lemongrass and cut it into chunks, slice the galangal, tear the lime leaves and bruise the chillies. Simmer them in the stock for a few minutes until fragrant; the herbs are for flavour only, so lift them out if guests won't know. 0:57
3. Add the mushrooms and return to a boil, then add the prawns and stir. After 15–30 seconds turn off the heat and let the residual heat finish cooking them. 7:30
4. Off the heat, stir in the fish sauce, lime juice, chilli paste (if using) and sugar until the paste dissolves; boiling the lime dulls its flavour. Taste: it should lead with sour, then salty, with an obvious chilli kick. 8:28
5. Ladle into bowls, garnish with coriander and serve with rice. 9:50

Tip. Without the chilli paste, add a cup of tomato wedges with the prawns. Unsalted chicken stock can replace the shrimp stock (then it is not pescatarian). Start with 2 tbsp fish sauce and add more to taste.

The method is a summary in our words — the video shows every step.