Tom yam gung is a wonderfully sour, tangy, spicy Thai soup which complements the flavour of the prawns perfectly and leaves you begging for more.
- Bring the stock to the boil and add the galangal, coriander stalks, lime leaves, lemon grass and spring onions and boil for 5 minute.
- Reduce the heat to low and add the shrimps, fish sauce and the curry paste and simmer for 8-10 minutes. Season to taste with lime juice and garnish with the shredded coriander leaves. Add a little more curry paste if it is not spicy enough.
Fresh Coriander: I have, until now, never met anyone who is indifferent to to the taste of fresh coriander. Either they love it or they hate it and say it tastes like soap. I usually just place a small bowel of it on the table and ask everyone to help themselves.