Hot and Sour Prawn Soup

How can I describe this bowl of delight? Clean, fresh, rich and tasty... You just have to try it for yourself. As you take your first spoonful close your eyes and you will be transported to Thai heaven.

We have been visiting the same restaurant in Darwin for years and I always begin the meal with their perfect Tom Yum.

 serves 4

ingredients

• 350gm raw large prawns

• 1tbsp oil

• 3 lemon grass stalks - white part only, bruised

• 2 tbsp fish sauce

• 3 thin slices of galangal - or fresh ginger

• 8 cups chicken stock

• 4 - 6 birds eye chillies stems removed, bruised

• 1 large tomato deseeded and chopped (optional)

• 5 kaffir lime leaves, torn

• 100gm straw or button mushrooms quartered 

• 3tbs lime juice

• coriander leaves as garnish

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method

• Peel and devein prawns leaving the tails on

• Heat oil in a heavy based pot and add the prawn heads and shells. Cook for 5 minutes until shells are bright orange

• Add one stalk of lemon grass to the pan with the galangal and stock. Bring to the boil and then simmer for 20 minutes

• Strain stock and discard the shells and flavourings

• Finely slice the rest of the lemon grass and add it to the liquid with the chillies, lime leaves, fish sauce, tomato  and mushrooms. Cook gently for 2 minutes

• Add prawns and cook until firm and pink. Take off heat and add lime juice

• Adjust the taste - extra lime or fish sauce - and garnish with coriander leaves