Adjust Servings:

	1 l Water
	2 stalks Lemongrass; remove outer layer and slice to 2 inch long
	1/2 inch Galangal; slice thinly
	5 pcs Kaffir Lime Leaves; bruise
	6 pcs Cili Padi; halved
	2 cloves Garlic
	6 large Prawn; deveined
	50 g Fish slices
	30 g Squid; bite-size
	50 g Oyster Mushroom; washed
	1 Tomato; big chunks
	1 Onion; big chunks
	2 Tsp. Sugar
	3 Tbsp. Thai Roasted Chili Paste (Nam Prik Pao)
	5 Tbsp. Evaporated Milk
	4 Tbsp. Fish Sauce
	4 Tbsp. Lime Juice
	Handful Cilantro; chopped

Cuisine:

Ingredients

Directions

1 Done	Make base broth In a pot, bring water to a boil. Add in prawn heads and shells. Let it boil till the water looks a bit of orange colour. Press down the shells and head with a soup ladle to squeeze the juice out. Discard prawn shells and head. Reserve the broth.
2 Done	Make Tom Yum Soup Bring the broth back over the stove. Add in lemongrass, galangal, kaffir lime leaves, garlic and chilies. Bring to a boil. Turn fire to low, then add prawn, fish, squid, mushroom, tomatoes and onions. Let them boil for about 2 mins. Then add Thai roasted chili paste and evaporated milk. Stir to mix. Boil for another 1 min. Add in 6 tbsp fish sauce and 2 tsp sugar. Taste and adjust accordingly. Turn off stove to stop from over cooking. Lastly, add in lime juice. Taste and adjust to your liking. You might need more fish sauce, lime juice etc.
3 Done	Plate and Serve Ladle to a bowl, sprinkle some cilantro. Can be serve with rice or add in some rice vermicelli for a hearty bowl of noodles!