Hot & Sour soup / Tom Yum

serves 2

12 shell-on fresh prawns

olive oil

750ml water

1 tsp Tom Yum paste

4 Kaffir lime leaves

2 sticks of lemon grass,5cmm pieces; lightly crushed

2 slices of galangal, (optional)

the juice of 1 lime

5 mushrooms
2 small red chillies, sliced

1 small tomatoes, de-seeded and quartered

1 spring onions

2 tbsp fish sauce (nam pla)

2 tsp brown sugar

A small handful of coriander leaves, torn to serve

1. Peel the prawns and fry off the shells in a little olive oil.

2. Pour over the water and bring to a simmer; drain into a clean saucepan, and discard the shells.

3. Add the Tom Yum paste, lemon grass, galangal and lime leaves; bring to a simmer and leave to infuse for 5 minutes.

4. Add the mushrooms and chillies: and leave for another 2 minutes.

5. Drop the tomatoes, prawns and ring onions into the broth and remove from the heat.

6. Now is the time to add the sugar and fish sauce; check the sweet/ sour balance.

7. Pour into bowls and finish with coriander leaves.

The Higher Taste