Marion Grasby shares her fail-safe recipe for Tom Yum Soup with us.
- Peel and devein prawns, reserving shells and heads (see note). Refrigerate prawns until needed. Roughly chop chillies, then, using a pestle and mortar, grind to a coarse paste.
- Heat oil in a large saucepan over high heat, add chilli paste and reserved prawn shells and heads, then cook, stirring, for 2 minutes or until shells change colour. Add 1.5 litres water, bring to the boil, then reduce heat to low–medium and simmer for 10 minutes. Using a ladle, skim foam from surface of stock, making sure to leave some of the red prawn oil. Remove from heat and strain through a fine sieve into a clean saucepan. Discard solids.
- Place pan with prawn stock over medium–high heat, then add galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice and sugar, and simmer for 15 minutes.
- Add mushrooms, tomatoes and prawns, and simmer for a further 3 minutes or until prawns are just cooked. Season with extra fish sauce and lime juice to taste, then stir in chopped coriander.
- Ladle soup among bowls, then top with extra chilli and coriander sprigs to serve.
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