Tom Yum Soup Recipe

Method

1. Shell the prawns reserving the meat then in a large pan or wok heat the sesame oil and fry the empty prawn shells on a high heat until pink. Add 1.2 litres (2pints) of boiling water and simmer for 5 minutes before removing the shells from the pan with a slotted spoon.
2. Add the lemongrass, galangal and lime leaves to the pan and simmer for 2 minutes then add the chillies, fish sauce, lime juice and sugar for a further minute. Taste, adding more lime, sugar, fish sauce or sugar if necessary.
3. Add the raw prawns to the pan along with the mange tout and bean sprouts and cook for a final 2 minutes until the prawns are pink and the vegetables are soft. Serve the soup in large bowls and garnish with fresh coriander leaves.