TOM YAM SOUP
3 thumb-sized pieces of galangal
4 stalks lemongrass (also known as serai in Malaysia)
2 tablespoons fish sauce
3 tablespoons Thai chilli paste (Mae Pranom brand is the best - do not, ever, use Tom Yam paste if you want to make the real thing)
3 limes (squeezed at the last moment for freshness, seeds removed)
Handful of straw mushrooms
4 fiery bird’s eye chillis, bruised
8 kaffir lime leaves
5 cups chicken stock
½ cup evaporated milk
1 ½ tablespoons Gula Melts Coconut Nectar
Bring the chicken stock with the galangal, lemongrass, kaffir lime leaves, mushrooms and chilli, to a boil.
Add the chilli paste and stir through.
When bubbling hot, add the prawns, fish sauce, lime, evaporated milk and Gula Melts Coconut Nectar.
Cook for one minute or until prawns are done.