Banana Prawn Tom Yum

Steps

1. In a large pot, heat the vegetable oil over medium heat. Add the smashed lemongrass, kaffir lime leaves, and bird’s eye chillies. Cook for 1-2 minutes until fragrant.
2. Add the chicken stock to the pot and bring to a simmer. Let it cook for 5-7 minutes to allow the flavours to infuse.
3. Stir in the fish sauce, sugar, and lime juice. Adjust the seasoning to taste, then add the mushrooms and tomato. Simmer for another 3-4 minutes until the vegetables are tender.
4. Add the banana prawns to the pot and cook for 2-3 minutes, or until the prawns are pink and cooked through.
5. Remove the soup from the heat and discard the lemongrass and lime leaves. Ladle the soup into bowls and garnish with fresh coriander. Serve immediately.