Sydney Seafood School :: Hot & Sour Seafood Soup (Tom Yum)

Ingredients

• ¼ cup vegetable oil
• 500g green prawns, peeled and deveined, shells reserved
• 1½ litres water
• 3 stalks lemongrass, bruised
• 6 thin slices galangal
• 3 kaffir lime leaves, crushed (see notes)
• 10 scud chillies, bruised
• ⅓ cup tamarind liquid (see notes)
• 100g oyster mushrooms
• 1 tomato, cut into wedges
• 3 green onions, finely sliced on the diagonal
• 200g Teraglin fillets, skin off, bones removed, cut into bite-sized pieces
• 250g Blue Mussels, scrubbed and debearded
• 1 lime, juiced, more or less to taste
• 2 tablespoons fish sauce, more or less to taste
• ¼ cup coriander leaves