Spicy Tom Yum Goong (泰国辣酸辣汤)

I learned this recipe from a native Thai teaching in CC.  It's spicy, nice and not difficult to cook.  Try it!

Recipe serve 4
Ingredients:
1000ml Water
250ml Eaporated Milk
8 Slices Galangal
6 Kaffir Lime Leave (Remove the stem)
3 Stalks Lemongrass (Cut into 2 pieces per stalk and flatten with chopper)
500g Medium Grey Prawns
100g Oyster Mushroom
100g Baby Corn
15 Birds' Eye Chilli (Put it in plastic bag and use your knife to smash it)
3 Bunch of Coriander Leaves (Cut into 1 cm length)
3 Coriander Root (cut from coriander leaves, scrap clean and flatten)
5 Garlic (remove skin and smash it)
5 Shallots (remove skin and smash it)
2 Chicken Cubes
3-4 tbsp Lime Juice from Green Lime
2 tbsp Fish Sauce
3 tbsp Chilli Paste (Buy Tom Yam Paste Chilli From Supermarket)

• Boil water and add in chicken cubes, galangal, kaffir lime leaves, corinander roots, lemongrass, garlic and shallots for 10 minutes.
• Add in chilli paste and simmer for another 5 minutes.
• Add in baby corn, abalone mushroom, birds' eye chilli and prawns and boil for another 2 minutes.
• Pour in evaporated milk and cook for another minute.
• Turn off fire and add in fish sauce and lime juice.
• Garnish with Coriander Leaves before serving.