Clear Tom Yum Lemongrass Soup (泰国酸辣汤)

This simple yet tasty clear tom yum soup is what I've learned from a cooking school in Thailand.  Try it....it's easy :) !

Serves 2

600 ml chicken stock (or water)

12 medium large prawns (removed shell leave tail and deveined)

2 cloves of garlic (flatten by knife)

2 Shallots (sliced)

5 slices of galangals

3 Kaffir lime leaves (tear leaves discard stem)

3 stalks lemongrass (cut off bottom slice into 1 inch pcs flatten it using knife)

6 straw mushrooms (cut half)

1 tomato (cut into 8)

10 birds'eye chillies (crushed) 

2 Coriander leaves (chopped coarsely)

3 tbsp green lime juice

2-3 tbsp thai premium fish sauce

- Bring stock to boil in saucepan over high heat.

- Add garlic, shallots, galangal, kaffir lime leaves and lemongrass into stock and boil for few minutes till soup becomes fragrant.

- Add in prawns and mushroom and cook 1 min.

- Add in tomato and birds' eye chillies and cook for 3 mins.

- Add in fish sauce to taste, turn off fire and pour in lime juice stir and check taste.

- Serve in bowl and garnished with coriander leaves.

** If u like it more spicy, add more birds' eye chillies to the soup.