Tom yum soup

_ Ingredients

lemongrass 1, bashed

chicken stock 750ml

bird's-eye chilli 1, halved

ginger a thumb-sized piece, thinly sliced

kaffir lime leaves 2 torn, 1 thinly sliced to serve (see notes below)

garlic 2 cloves, bashed

lime 1, juiced

button mushrooms 125g, quartered

raw peeled prawns 150g

plum tomatoes 2, roughly chopped

fish sauce 1 tbsp

soft light brown sugar 1 tbsp

_ Method

Put the chicken stock into a pan over a medium heat and bring to the 

boil. Add in the lemongrass, ginger, chilli, garlic and torn lime leaves,

 turn down and simmer gently for 15 minutes. Add the tomatoes and

 mushrooms, and simmer for 5 minutes.

Tip in the prawns and simmer for 4-5 minutes or until pink, then 

remove from the heat. Take out the lemongrass, lime leaves and 

garlic, and discard. Season with the sugar, lime juice and fish sauce, 

and serve with the sliced lime leaf.