Hot and sour prawn soup (Tom Yum Kung)

1 bowl water
1 stalk lemongrass – smashed and chopped in half
10 slices galangal – thinly sliced
3 kaffir lime leave – roughly torn
2-3 small chilies or more – crushed

½ cup evaporated milk

Tomato – cut into bite size pieces
1 cup chopped mushroom
Onion – chopped into bite size pieces
Chopped coriander and spring onion
2-3 prawns


1 tsp. palm sugar

2 tbsp. fish sauce

2 tbsp. lime juice

2 tbsp. chili paste



  1. Heat the water in a pot over high heat just until boiling. Add lemongrass, galangal, kaffir lime leaves and chilies. Cook for 2-3 minutes.
  2. Add evaporated milk
  3. Add tomato, onion and mushroom, and cook for 30 seconds
  4. Lower the heat and add sugar, fish sauce, and chili paste, followed by the prawns. Cook until prawns are done
  5. Add coriander and spring onions, and stir well before turning off the heat
  6. Add the lime juice, and serve