Tom yum soup


[ 1 litre chicken stock
[ 300ml water
[ 6 sticks lemongrass, lightly crushed
[ 4 fresh coriander roots, crushed
[ 110g fresh galangal, peeled and sliced
(available from supermarkets)
[ 8 tomatoes, cut into quarters, seeds removed
[ 6 kaffir lime leaves
[ 1-2 limes, juice only
[ 75ml tamarind water (Soak the tamarind in
hot water and push the pulp through a sieve
to make tamarind water.)
[ 3 red chillies, thinly sliced
[ 75ml fish sauce, or to taste
[ 75g palm sugar, use brown sugar if
[ 12 raw tiger prawns, shelled, gutted
and split in half
[ 2 boneless skinless chicken breasts,
cut into chunks
[ 1 small bunch fresh coriander, leaves
[ 1 small bunch fresh Thai basil, leaves
(available from Asian supermarkets)
[ Lime wedges

Place the stock and water into a large pan over a high heat and bring to the boil. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.

Transfer 220ml of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.