Aroma Blended Tom Yam Goong

Ingredients

 * 8 king prawns
 * 3 hot bird chili / red chili - crushed
 * 5 cherry tomato - cut in half
 * 5 pieces lemon grass - sliced
 * 2 kaffir lime leaves - torn
 * 5 pieces galangal - sliced
 * 5 straw mushroom - halves cut
 * 5 shallots - crushed
 * 2 stalks coriander - chopped
 * 1 stalk spring onion - sliced
 * 2 tbsp lime juice
 * 2 tbsp fish sauce
 * 1 tsp salt
 * 1 tbsp soybean oil
 * 8 cups prawn stock
 * 1 tbsp sugar

Directions

 * 1) Clean the prawns, shell and de-vein, keep heads and shells aside
 * 2) To make the stock and paste, heat up the soup pot and add oil and one fifth of the herbs
 * 3) Fry the prawn heads and shells
 * 4) Add 1 litre of water let it boil for 10 minutes, strain to get 8 cups of stock
 * 5) Blend the rest into a fine paste.
 * 6) Bring the stock to a boil, add prawns and the rest of herb ingredients to a boil for a few minutes.
 * 7) Season with lime juice, salt, fish sauce, sugar and a spoon of the prepared paste
 * 8) Boil for 3 more minutes.
 * 9) As a final touch, garnish with spring onion and coriander sprigs
 * 10) Serve the soup hot to maximize the aroma, flavor and taste. Please note: amount of chilies can decreased if you don't like the soup too spicy.