Tom Yum Soup

2 1/2 Chicken stock
Prawn stock or vegetable stock (optional)
2 tbsp thinly sliced lemon grass
1 tbsp galangal/Thai ginger
4-5 pieces medium sized fresh prawns
Broccoli and baby corn (optional)
3- 4 pieces of mushrooms
5-6 Thai whole chillies/bird eye
8-10 kafir lime leaves
1 tbsp lime juice
fish sauce - to taste

Take a deep pan, add the stock, lemon grass and galangal and bring it to a boil.

Then add the fresh prawns and mushrooms. 

Reduce the flame and stir gently.

As the prawns start turning pink, add the Thai chillies and kafir lime leaves. 

Stir again and add the lime juice and fish sauce, which gives a salty flavour.

Boil for 30 seconds and serve hot.

Courtesy: Chef Niru Gupta