This may be the healthiest Thai dish. There are two types of this soup, the clear version and the creamy.

Ingredients

• 10 ounces of whole prawns/shrimps with their heads and shells on

Broth:

• 3 cups of water
• ½ cup of chicken stock or broth (use low-sodium version)
• 2 stalks of lemongrass, peel the outer layers
• ⅗” piece of galangal, cut into 4 slices
• 5 kaffir lime leaves, torn into pieces
• 2 Thai chilis
• 3 garlic cloves

For The Creamier Tom Yum:

• 1 ½ tablespoons of Thai roasted chili sauce
• ⅓ cup of evaporated milk

Soup Add-Ins:

• 4 ounces of mushrooms
• 1 Roma tomato, cut into wedges
• ½ White onion, cut into wedges
• 1 teaspoon of sugar
• 3 tablespoons of fish sauce
• 3 tablespoons of lime juice
• Coriander or cilantro for garnish

Instructions

1. Peel prawns and place heads and shells in a pot. Keep meat to the side.
2. Use a mallet to smash the garlic, chili, and lemongrass. Add to pot.
3. Crush kaffir lime leaves in hands and add to pot.
4. Add galangal, stock, and water and bring to a shimmer on high heat covered. After it is boiling, reduce to medium and simmer for about 10 minutes.
5. Strain the broth and discard the prawn shells and return to the pot and heat over low heat.
6. Add onions and mushrooms and simmer for several minutes. Add tomatoes last and shimmer for about a minute.
7. Add prawns and simmer until they are just cooked.
8. Stir in sugar and fish sauce and simmer for an additional minute.
   If you’re making the Creamy Tom Yum: add Thai Chilli Paste and the evaporated milk.
9. Add lime juice and taste. Adjust the sugar, fish sauce and lime to your taste.
10. Serve with fresh coriander or cilantro and fresh chili.