Ingredients:

  • 5 cups (1.2 litres) Chicken Stock (low sodium)
  • 2 Lemongrass stalks, tough outer layers peeled and smashed
  • 5 inches (4 cm) fresh Galangal, thinly sliced and smashed
  • 6 Kaffir Lime Leaves, torn lightly
  • 1 lb (450 g) Large Prawns, shelled and deveined
  • 5 oz (140 g) Oyster or Straw Mushrooms, halved or quartered
  • 1 cup (150 g) Cherry Tomatoes, halved
  • 2 Tbsp (30 ml) Thai Chili Jam (Nam Prik Pao)
  • 3 Tbsp (45 ml) Fish Sauce (high quality)
  • 1 tsp (5 ml) Palm Sugar or Granulated Sugar
  • 1/4 cup (60 ml) Fresh Lime Juice, freshly squeezed
  • 4–6 Bird's Eye Chilies (fresh), sliced diagonally
  • 1/2 cup (120 ml) fresh Coriander, roughly chopped (for garnish)

Instructions:

  1. Prep Aromatics: Using the flat side of your chef’s knife or a pestle, smash the lemongrass and galangal pieces to encourage flavour release. Tear the kaffir lime leaves.
  2. Infuse the Stock: Bring the chicken stock to a rapid boil in a large saucepan. Immediately add the prepared lemongrass, galangal, and kaffir lime leaves.
  3. Simmer: Reduce the heat and let the broth gently simmer for 10–12 minutes. This is the crucial infusion step; aim for a strong, aromatic smell.
  4. Strain (Optional but Recommended): Using a slotted spoon or fine mesh strainer, remove the lemongrass, galangal, and kaffir lime leaves from the broth.
  5. Add Foundation Flavour: Return the saucepan to a medium heat. Stir in the Nam Prik Pao (Chili Jam) and the palm sugar until the jam is fully dissolved and the broth takes on a slight reddish-orange hue.
  6. Add Vegetables: Add the mushrooms and halved cherry tomatoes. Simmer for 3–4 minutes until the mushrooms soften slightly.
  7. Cook the Prawns: Increase the heat slightly. Add the large prawns. Cook for 2–3 minutes only, or until they just turn opaque and curl into a 'C' shape. Do not overcook.
  8. Season Off-Heat (Crucial Step): Remove the saucepan from the heat immediately. Stir in the fish sauce and the fresh lime juice. Do not boil the broth after adding lime juice, as it can make the flavour bitter.
  9. Taste and Adjust: Taste the broth. Adjust the balance: add more lime juice for sourness, more fish sauce for salt, or a few drops of sugar for sweetness. Stir in the sliced bird's eye chilies.
  10. Garnish and Serve: Ladle the soup into individual bowls, ensuring each person gets a fair share of prawns and mushrooms. Garnish generously with fresh, chopped coriander.