Tom yum soup with prawns Recipe

Pour 1.3 litres of water into a large saucepan and set it over high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads, and a chicken stock cube. Give it a good stir.

Bring the mixture to a rolling boil, then reduce the heat to medium and let it simmer for 20 minutes, until the liquid has reduced slightly and the aromatics have infused the broth.

Carefully strain the hot broth into a large heatproof bowl or jug, discarding the prawn heads. Return the strained vegetables and herbs to the saucepan, then pour the broth back over them.

Stir in the oyster mushrooms and makrut lime leaves. Cook for 3 minutes, until the mushrooms are tender but still have a little bite.

Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk, and the raw king prawns to the saucepan. Bring the soup back to a boil and cook just until the prawns are cooked through, which should take about 1 to 2 minutes.

Remove the saucepan from the heat. Carefully fish out the lemongrass stalks, then stir in the Thai chilli jam if you're using it. Finish by scattering fresh coriander over the top before serving.