Tom Yum Goong

• litre of chicken stock (or fish stock if you want to make it, Knor chicken 'stockpots' are very good)
• 2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver or knife; cut into 1 inch pieces or 3 pieces dried lemongrass
• 3 slices fresh galangal root(smashed, looks like ginger but it's kind of pink and without the skin) or ginger if you are stuck
• 3 fresh kaffir lime leaves or 4 pc dried
• 1 Tbsp. tamarind paste
• 1 Tbsp. thai fish sauce
• Prawns, enough for a few in each bowl or as you like
• 12 fresh Thai chili peppers chopped in half length ways
• 1/2 small white onion, cut in 1/4 inch slices (optional)
• 2 Tbsp. roasted chili paste (nam prik pao - it's essential)
• Some sliced mushrooms
• 1 small ripe tomato, cut into wedges 1/4 inch thick
• 1 small lime, squeezed
• fresh coriander for garnish

1. Bring stock to boil over high heat in a medium-sized pot. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste if you have to, depending on what type you get). Add the prawns, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and mushrooms. Boil for another 7 minutes until the prawns are cooked through. Add the chili peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding more lime or fish sauce depending on taste. Garnish with coriander and serve.
2. It's a bit of trial and error with the lime juice, fish sauce and nam prik pao to get it how you like it, but you can taste as you go.
3. The tamarind paste, dried kaffir lime leaves, nam prik pao and fish sauce last a very long time so won't go off before you try again!

chicken, stalks fresh lemon grass, galangal rootsmashed, lime, tamarind paste, fish sauce, prawns, chili peppers, white onion, roasted chili paste, mushrooms, tomato, lime, fresh coriander

Taken from www.epicurious.com/recipes/member/views/tom-yum-goong-50014920 (may not work)