TOM YUM YUM RECIPES

Steps:

• Trim off about 1/2 inch from the root end of 1 lemongrass stalk and 2/3 off the top. Peel off and discard the tough outer leaves until you reach the smooth and pale inner leaves. Cut this portion into 1-inch lengths and smash the pieces with a heavy object until they split. Use the heavy object to also bruise 5 fresh makrut lime leaves, then tear each leaf into about 8 pieces.
• Place the lemongrass, makrut lime leaves, and 1 quart unsalted chicken stock or low-sodium chicken broth in a medium pot or large saucepan. Bring it to a boil. Reduce heat to medium and simmer for 5 minutes. The lemongrass and lime leaves will be very fragrant. Meanwhile, cut 8 ounces oyster mushrooms into bite-sized pieces and juice 2 limes until you have 1/4 cup juice.
• Remove and the discard the lemongrass and lime leaves. Add the mushrooms, 8 ounces peeled and deveined large or jumbo shrimp, 2 tablespoons nam prik pao paste, and 2 tablespoons fish sauce. Simmer until the shrimp turn opaque, about 2 minutes. Remove the pot from the heat.
• Trim the stems from 3 Thai chiles. Add the chiles and lime juice to the pot and stir to combine. Sprinkle 1/4 cup fresh cilantro leaves on top just before serving. Warn your guests the chilies are there to add flavor and spice, and that they probably don’t want to eat the chilies whole (or remove them before serving).

Steps:

• Place the stock and water into a large pan over a high heat and bring to the boil.
• Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
• Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.
• Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.
• To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.