Ingredients:

Preparation:

Preparation : • Bring the chicken stock to a boil, add the lemongrass, galangal, kaffirlime leaves and mushrooms and boil for approximately three minutes. • Add chilli paste, chillies, tomatoes and prawns and simmer on low heat. • Then season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice. CHEF’S TIP: • If no straw mushrooms are available fresh champignons can be used as substitute. • Tom yam can also be made with fish or seafood. • For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce.