Tom yum soup with prawns

Step 1: Begin by pouring 1.3 litres of water into a large saucepan and placing it over high heat. Toss in the chopped onion, diced tomato, whole red chilli, sliced galangal, bruised lemongrass stalks, prawn heads, and a chicken stock cube. Stir gently to combine, then bring the mixture swiftly to a rolling boil. Once boiling, reduce the heat to medium and allow it to simmer gently for about 20 minutes. This simmering process is crucial as it extracts all the vibrant flavors, particularly from the prawn heads and herbs, enriching the broth while the liquid reduces slightly. Step 2: Carefully strain the hot broth through a fine sieve into a large heatproof bowl or jug to remove solids, discarding the prawn heads to avoid any bitterness. Pour the strained broth back into the saucepan. Add the reserved vegetable and herb bits back into the pot, then stir through the oyster mushrooms and kaffir lime leaves. Cook gently for around 3 minutes, just until the mushrooms become tender and soak up the fragrant broth. Step 3: To the simmering soup, add a tablespoon of sugar to balance the sour and spicy notes, followed by the fish sauce, freshly squeezed lime juice, and smooth coconut milk. Stir well to combine all flavors. Then gently place the raw king prawns into the pot. Bring the mixture back to a boil and cook just until the prawns turn pink and opaque, roughly 1 to 2 minutes—avoid overcooking to keep them tender. Remove the soup from heat, fish out the lemongrass stalks, and swirl in the Thai chilli jam if using, adjusting to your preferred spice level. Finish by scattering freshly chopped coriander leaves over the soup for a burst of freshness. Serve immediately for the best aromatic and flavorful experience.