Seafood Soup - Tom Yam Goong - cooking recipe

Ingredients

2 1/2 cups chicken stock or 2 1/2 cups water
1 stalk lemongrass, bruised and cut into smaller pieces
3 galangal, cut into thick slices
6 fresh lime leaves
4 small chilies, bruised
3 stalks fresh cilantro
4 prawns, heads and shell on, butterflied and deveined
1 cup mushroom
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 teaspoon sugar
1 tablespoon roasted thai chili paste

Preparation

Bring to a boil the chicken stock or water. Bruise lemongrass, kaffir leaves and galangal, add them to the boiling and simmer for 10mins to draw out the aroma.
Add the mushroom and prawns till cooked.
Add in the remaining seasoning and lastly the lime juice.
Garnish with cilantro.