Tom Yum Goong

Slice lemongrass into 2 cm pieces and crush lightly with the flat of your knife to release oils. Slice galangal thinly. Tear kaffir lime leaves in half. Lightly crush chilies. Quarter the mushrooms.

Bring water or prawn stock to a boil in a medium pot over high heat. Add lemongrass, galangal, kaffir lime leaves, and crushed chilies.

Reduce heat to medium and simmer for 5 minutes to extract the aromatic oils into the broth.

Add prawns and mushrooms. Simmer gently for 3–5 minutes until prawns turn opaque and pink and mushrooms soften. If using, add halved cherry tomatoes in the last minute.

Remove pot from heat. Stir in lime juice, fish sauce, and chili oil or tom yum paste. Taste and adjust with more lime or fish sauce if needed.

Ladle into bowls, garnish with chopped coriander, and serve immediately while hot.