Tom Yum Goong 🍤

Method

1. 1

   Bring the stock to a boil with the lemongrass, galangal and lime leaves; simmer 5 minutes to extract the aromatics.

2. 2

   Add the mushrooms and prawns; cook just until the prawns turn pink, 2–3 minutes — they keep firming as they cool.

3. 3

   Season with fish sauce and pounded chilli: the soup should hit sour and hot at the same time.

4. 4

   Take the pan off the heat — boiling lime juice kills its freshness — then stir in the lime juice.

5. 5

   Taste at the table's temperature: adjust lime if it lacks lift, fish sauce if it lacks depth.

6. 6

   Ladle into bowls, scattering cilantro (and the tomato wedges if using) over the top.