Tom yum (hot & sour) soup with prawns

Begin by bringing the chicken stock to a lively boil in a medium-sized saucepan. Carefully add the bruised lemongrass stalk, the slices of galangal, coriander roots, and fragrant makrut lime leaves to the bubbling broth. Allow these beautiful aromatics to simmer gently for about 2 minutes; this step infuses the soup with deep, zesty flavors that lay the foundation for the dish. Next, introduce the succulent king prawns, fish sauce, and fiery green chillies into the pot. Pour in the freshly squeezed lime juice, then bring the mixture back to a rolling boil. This will cook the prawns perfectly and marry the hot and sour components into a lively, balanced broth. Before serving, taste your soup and adjust the seasoning, adding more lime juice if you desire extra tanginess or a splash more fish sauce for depth and saltiness. Finally, garnish generously with fresh coriander leaves, adding a burst of green freshness and aroma. Serve your Tom Yum soup piping hot and enjoy the vibrant flavors bursting in every spoonful. Tip: Bruising the lemongrass by lightly pounding it helps release more of its fragrant oils into the broth. Be careful not to overcook the prawns to keep them tender and juicy. If you prefer a milder heat, reduce the number of chillies or remove their seeds before adding.