Tom Yum

Cooking time: 25 mins

Serves: 4

Ingredients

- 1l Chicken Stock

- 12 Large Prawns

- 2g MSG

- 2 Lemongrass sticks (sliced)

- 80g Galangal (sliced)

- 6 Thai Chilli (2 for mild, 0r 8 for really spicy) sliced.

- 1 tbsp Red Thai Chili Paste

- 6 Lime Leaves

- 500g mushrooms (of your choice) sliced

- 30g Fish Sauce

- 25g Palm Sugar

- 6 Limes

Method

- In a large saucepan, bring the stock to nearly boiling, Then add all the ingredients except the limes. Simmer on a low heat for 10-15 mins until the prawns and mushrooms are cooked through.

- Finally squeeze the juice of your limes in, and serve.