This spicy tom yum recipe features a rich and creamy broth infused with traditional Thai herbs and spices, creating a tantalizing explosion of flavour with each spoonful. The fiery chili kick is tempered by evaporated milk, resulting in a harmonious blend of heat and creaminess.
Broth
For the soup
1. Peel the prawns. Add the shells and heads to a large pot and reserve the meat.
2. Bash the garlic, chilli and lemongrass with a rolling pin or meat mallet a little until they burst open. Add to the pot.
3. Crush the lime leaves a little in your hands and add to the pot.
4. Add the galangal, stock, and water. Bring to the boil, reduce the heat, and simmer for 15 minutes.
5. Drain the broth discarding the solids. Return the strained broth to the pot.
6. Add the mushrooms and onions and simmer for 3 minutes. Add the tomatoes and simmer for a further minute. Add the prawns and simmer until just cooked, around 2 minutes.
7. Stir through the fish sauce, sugar, and evaporated milk and simmer for a final minute. Add the lime juice and ladle into bowls. Serve with fresh coriander and more lime wedges!
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