Ingredients:

  • 4 cups Low Sodium Chicken Stock
  • 6 slices (1/4 inch thick) Fresh Galangal
  • 2 stalks Fresh Lemongrass, bruised
  • 6 Kaffir Lime Leaves, torn
  • 2 medium Shallots, quartered
  • 1 lb Raw Prawns/Shrimp, peeled and deveined
  • 6 oz Oyster Mushrooms, torn
  • 1 cup Cherry Tomatoes, halved
  • 2 Tbsp Nam Prik Pao (Thai Chili Paste in Oil)
  • 3 Tbsp Fish Sauce (or to taste)
  • 4 Tbsp Freshly squeezed Lime Juice
  • 1 tsp Palm Sugar (or light brown sugar)
  • 3 - 5 Bird's Eye Chillies, sliced (for garnish)
  • 1/2 cup Coriander (Cilantro), roughly chopped (for garnish)
  • 2 Tbsp Evaporated Milk (optional, for creamy finish)

Instructions:

  1. Prep the Essential Aromatics: Roughly chop the shallots. Bruise the lemongrass stalks and galangal slices lightly with the side of your knife blade to release the oils. Tear the kaffir lime leaves.
  2. Infuse the Stock: Pour the chicken stock into a large pot and bring to a rolling boil over high heat. Add the bruised galangal, lemongrass, kaffir lime leaves, and chopped shallots. Reduce heat immediately to a vigorous simmer.
  3. Simmer and Extract: Allow the broth to simmer gently for 8–10 minutes. The fragrance should become intense, forming your flavor foundation.
  4. Build Depth: Stir in the Nam Prik Pao (chili paste) and ensure it dissolves fully into the simmering broth. This provides color and a rich, smoky sweetness.
  5. Introduce Vegetables: Add the oyster mushrooms and halved cherry tomatoes. Simmer gently for 2–3 minutes until the mushrooms soften slightly but still retain texture.
  6. Cook the Prawns: Increase the heat back up to a fast simmer. Add the prepared prawns and cook rapidly for only 2–3 minutes. The prawns are done when they turn opaque pink and curl slightly.
  7. Seasoning and Balancing: Remove the pot from the heat immediately. Stir in the fish sauce, lime juice, and palm sugar. Taste the broth and adjust seasoning to achieve the perfect balance of sour, spicy, salty, and sweet.
  8. Serve: If desired, stir in 2 tablespoons of evaporated milk for a softer finish. Ladle the soup immediately into bowls, and garnish generously with fresh coriander and thinly sliced chillies.