Tom Yam Kung (Serves 2)

Tom yum kung is the most famous of all Thai soup recipes. If you want authentic Tom Yum Kung soup (without coconut milk), this is the one! Featuring all four of the famous Thai—spices salty, sour, sweet and spicy—tthis Tom Yum Kung recipe provides a pungent and zesty feast of flavours with every slurp. An excellent remedy for a cold or flu, this spicy Thai soup will instantly clear your sinuses and warm you up. It's also highly nutritious and is sure to impress at any dinner party. Note: this recipe allows you the choice of adding coconut milk (tom kha) or leaving it out. If you prefer a richer-tasting soup, by all means, add it; whereas if you prefer a clearer soup, try it without.

• 4 cups water
• 1 stalk lemongrass
• 2 Tbsp fish sauce
• 1–2 limes
• 3 chilli peppers, crushed
• 3 kaffir lime leaves, stems removed
• 5 mushrooms, halved
• 1 Tbsp chilli shrimp paste (nam prik
phao) (optional)
• 1 cup shrimp with shells removed
and de-veined
• 5 sprigs cilantro

1. Bring a pot of water to a boil. Cut
lemongrass into long pieces and
pound them a few times to bring out
the flavour. Tie the lemongrass into a
knot and add them into the water and
let boil for five minutes.

2. In a serving bowl, mix the fish sauce
and juice of one lime with chilli pepper.

3. Add kaffir lime leaves and mushrooms
to boiling water. Let it boil.

4. Add the shrimp and turn off the heat
to prevent overcooking the shrimp.
Scoop the shrimp and the broth into
the serving bowl. The broth will turn
with the lime juice. Add the chilli
shrimp paste.

5. Sprinkle with cilantro and serve.