A dozen uncooked prawns; 1l chicken stock; a handful of button mushrooms (the original recipe uses straw mushrooms); 4-6 fresh chilli peppers; 1 slice of galangal root; 1 tsp palm sugar; the juice of 1 lime; 3 tbsp Nam Pla; 1 tbsp tamarind paste; 6-8 kaffir lime leaves; 4 sticks lemon grass; coriander
Tom Yam Goong
Peel and devein the prawns setting aside the shells and heads. Wash the prawns and set them aside. Add the chopped pepper, galangal, broken up kaffir lime leaves, lemon grass broken lengthways, prawn shells and heads, and sugar to the boiling stock. Simmer for 20 minutes. Meanwhile mix the tamarind paste with a ladleful of stock to make a smooth mixture. Remove everything from the pan with a slotted spoon and add the tamarind paste, fish sauce, lime juice, a lime leaf, mushrooms and prawns and bring to the boil. Cover with a lid and leave to stand for 10 minutes. Serve sprinkled with coriander and finely chopped pepper. Serve plain rice as a side dish.