Tom Yam Goong

• Ready In: 18 mins
• Serves: 1

Ingredients

• 4  cups  chicken stock
• 5  cm galangal, sliced
• 3  kaffir lime leaves
• 3  stalks lemongrass, bruised
• 6 -8  large  prawns
• 1⁄4 g  straw mushroom
• 5  green and red bird's-eye chilies
• 3  tablespoons kaffir lime juice
• 1⁄2 tablespoon fish sauce
• 3  bunches fresh coriander leaves
• 3 -4  coriander roots, washed (optional)

Directions

1. Bring the stock to a boil.
2. Add galangal, kaffir lime leaves, corriander roots and lemon grass.
3. Simmer for 15 minutes.
4. Add the prawns, mushrooms and chillies.
5. Simmer for 3 minutes.
6. Add the lime juice and fish sauce to taste.
7. Serve garnished with fresh corriander leaves.