Thai Prawn Tom Yum Soup (4 Small Bowls)

Keep raw prawns chilled and avoid cross-contamination by washing hands and surfaces. Bruise the lemongrass, slice galangal and tear lime leaves.

Lightly crush the chillies, halve tomatoes, quarter mushrooms and chop cilantro.

Bring 960 mL water, lemongrass, galangal and lime leaves to a boil; simmer 2–3 minutes to infuse.

Add chillies, tomatoes and mushrooms; bring back to a gentle simmer.

Add 200 g raw prawns and simmer until thoroughly cooked; use a thermometer to check at least 63°C in the thickest part.

Stir in 4 tbsp evaporated milk and 3 tbsp nam prik pao until dissolved, and heat through.

Turn off the heat, then mix in 4 tbsp fish sauce, 5 tbsp lime juice and 1 tsp sugar.

Add 3 chopped cilantro sprigs and divide among four small bowls. Remove or clearly identify the tough lemongrass, galangal and lime leaves as inedible aromatics.