1-Getting Started with Aromatics: Start by preparing your aromatics to set the stage for a flavorful Thai Tom Yum Soup. Peel the 300g prawns, save the meat, and put the heads and shells in a pot this step builds a rich base. Bash the 3 garlic cloves, 2 Thai or birdseye chilies, and 2 stalks lemongrass to release their oils, then add them to the pot along with the crushed 5 kaffir lime leaves and 1.5 cm piece of galangal.

2- Pour in 3 cups of water and 1/2 cup of low sodium chicken stock, then bring it to a simmer on high heat. Once it bubbles, cover the pot, lower the heat to medium, and let it simmer for 10 minutes. Strain the broth, toss the solids, and return the liquid to the pot over low heat for a smooth foundation.

3-Adding Veggies and Finishing Touches: Now, add the 1/2 white onion cut into 1 cm wedges and 120g oyster mushrooms, simmering for 3 minutes to soften them up. Toss in 1 roma tomato cut into wedges and simmer for another minute to keep it fresh. Add the reserved prawn meat and cook for 2 minutes until it’s just done, then stir in 1 tsp sugar and 3 tbsp fish sauce for that essential umami kick.

4- Finish with 3 tbsp lime juice, taste, and tweak the flavors as needed. For a creamy version, mix in 1 1/2 tbsp Thai roasted chili sauce and 1/3 cup evaporated milk before adding the sugar. Serve it up with fresh coriander or cilantro on top, and maybe some extra chili if you like it hot. If you want to link this to other easy recipes, check out how to make a refreshing lemonade for a cool side.