Tom Yum soup

There are two versions of Tom Yum soup; the clear Tom yum Goong and the creamy Tom yum nam khon. However you make it, the legendary Thai staple is a sour-smoothie and will leave your tongue hanging.

Ingredients for four

200g prawns or tiger prawn tails; 4 large gourmet mushrooms; 2 lemongrass 10 kaffir lime leaves; chilej according to taste condensed milk / coconut cream (butter and sugar); 50g galangal root (can be substituted with ginger) 1 garlic 2 tomatoes 1 & 2 tablespoons tomato puree 2 tablespoons fish sauce 3 lime juice 2 tablespoons cane sugar water 5dl coriander for garnish Bring water to boil in a saucepan. Meanwhile, chop the mushrooms and bring to the boil. Chop the tomatoes and slice the galangal. Cut the lemongrasses a little smaller to fit into the pan. With the blade of a knife, smash the garlic and peel and chop. Put the rest of the ingredients, except the crabs, into the pan and bring to the boil for five minutes. Check the taste. Pour in the frozen prawns and put the Tom Yum soup under the lid to simmer for a while. The prawns will cook quickly and the soup will be ready to eat. Garnish the finished Tom Yum with torn coriander.