Foryoueats: Thai Tom Yum Soup | Marion's Kitchen

Ingredients

• 6 birdseye chillies
• 1 stalk lemongrass, bruised and cut into thirds lengthways
• 5cm (2 inch) piece galangal, sliced
• 3 makrut lime leaves
• 4 tbsp evaporated milk
• 3 tbsp nam prik pao*
• 200g (7oz) peeled and deveined prawns
• 100g cherry tomatoes, halved
• 100g (3.5oz) straw or button mushrooms, quatered
• 5 tbsp lime juice
• 4 tbsp fish sauce
• 1 tsp white sugar
• 3 stalks coriander (cilantro), leaves and stems roughly chopped