Tom Yum Goong

Ingredients

• 1 tbsp sunflower or peanut oil
• 1 tsp shrimp paste
• 2 bird’s eye chiles, finely chopped, and seeded (if preferred)
• 2 garlic cloves, finely chopped
• 2 tsp palm sugar
• 2 scallions, finely sliced
• 2 oz (60g) shiitake mushrooms, trimmed and sliced
• 2 tbsp tamarind paste, to taste
• 1 quart well-flavored fish stock
• 1 stalk lemongrass, halved
• 2 in (5cm) piece galangal or fresh ginger, peeled and finely sliced
• a few kaffir lime leaves
• 1–2 tbsp Thai fish sauce, to taste
• 1 tsp sesame oil
• 1 lb (450g) raw tiger prawns, peeled but tail intact, deveined and butterflied
• squeeze of lime juice, to taste
• handful of roughly chopped cilantro leaves

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