冬蔭功Tom Yum Goong (Hot and Sour Prawn Soup)

Prep 20 min·Cook 25 min

1. 1You're here
   Step 1.

   Peel the prawns, keeping the heads and shells. Cut along the back of each prawn and pull out the dark vein.

   400 g Raw shell-on king prawns (head-on if possible)

   Knife work
2. 2
   Step 2.

   Fry the heads and shells in the oil for 3 minutes until bright orange, pressing the heads to release their juices.

   400 g Raw shell-on king prawns (head-on if possible)1 tbsp Cooking oil

   3 minPan-fry
3. 3
   Step 3.

   Add the stock, bring to the boil and simmer for 10 minutes, then strain into a clean pot.

   1 l Chicken stock or water400 g Raw shell-on king prawns (head-on if possible)

   10 minBoil / blanch
4. 4
   Step 4.

   Bash the lemongrass with the back of a knife and cut into 4 cm lengths. Add to the broth with the galangal, lime leaves and chillies and simmer for 5 minutes.

   3 stalks Lemongrass30 g Galangal, sliced6 Makrut lime leaves, torn5 Bird's eye chillies, bruised

   5 minKnife work

   Wok-chan's tip鑊仔貼士

   The herbs are for flavour, not for eating; Thais leave them in the bowl and eat around them.
5. 5
   Step 5.

   Add the mushrooms and tomato and simmer for 2 minutes, then add the prawns and cook for 2 minutes until just pink.

   150 g Oyster mushrooms, torn (or tinned straw mushrooms)1 Tomato, in wedges400 g Raw shell-on king prawns (head-on if possible)

   4 minBoil / blanch
6. 6
   Step 6.

   Turn off the heat. Stir in the chilli jam and fish sauce, then the lime juice, and the evaporated milk if making the creamy version.

   1½ tbsp Thai chilli jam (nam prik pao)3 tbsp Fish sauce4 tbsp Lime juice4 tbsp Evaporated milk, for the creamy version

   Wok-chan's tip鑊仔貼士

   Lime juice boiled turns bitter, so always add it off the heat.
7. 7
   Step 7.

   Taste: it should be sour and salty first, then hot. Adjust with more lime or fish sauce and serve with coriander.

   4 tbsp Lime juice3 tbsp Fish sauce2 stalks Coriander leaves