“Tom Yum Goong” is Thailand’s best-known soup among foreign visitors. It’s famously both spicy and slightly sour and features a generous serving of prawns.
- Pour the coconut milk and water in a pot on high heat. Add the lemongrass, galangal and turmeric, and bring it up to boiling.
- Add the prawns, tomatoes, onions and mushrooms and cook for 3-4 minutes.
- Add the kaffir lime leaf, and squeeze the lime juice into the pot before adding the roasted chili paste.
- Turn off the heat. Add the coriander, green onions and then the soy sauce, starting with 1 teaspoon and adding a little bit more if needed.