Tom yum soup with prawns

Instructions

1- step 1 Pour 1.

2- 3 litres water into a large saucepan over a high heat.

3- Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube.

4- Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.

5- step 2 Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads.

6- Return the strained veg and herb mixture to the saucepan and pour over the broth.

7- Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.

8- step 3 Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns.

9- Bring to the boil and cook until the prawns are cooked through, about 1-2 mins.

10- Remove from the heat.

11- Remove the lemongrass, then stir in the Thai chilli jam, if using.

12- Scatter over the coriander to finish, if you like, and serve.