Ingredients
4 shallots (chopped)
2 garlics (chopped)
1 onion (cut into wedges)
1 tomato (cut into wedges)
1 inch galangal - finely sliced (if it's not available you can substitute with Ginger)
2 stalks of lemon grass (slightly crushed)
3 0r 4 kaffir lime leaves
2 or 3 bird pepper
juice from 1 lime
1 tbspTom Yam Chilli paste
1 tbsp of Fish sauce (or you can just use salt, a pinch)
1 tsp sugar
3 cups of chicken stock/water
2 tbsp cooking oil
5 medium size prawns ,shells off,cleaned and cut into butterfly
5 medium size , slice into an inch thick.
Directions
1. heat the oil in a pot and saute the chopped shallots and garlic until transparent.
2. add in the chicken stock/water into the pot, put the lid on and let it boil.
3. when the stock is boiling put in all the aromatic ingredients - the galangal/ginger, slighty crushed lemon grass and kaffir lime leaves (just tear it into pieces). You can instantly smell the exotic aroma.
4. then put in the Tom Yam Chilli paste, fish sauce , lime juice, sugar, the bird chilli pepper (slightly crushed), wedges of onions and tomatos. I have to warn you that the bird pepper is really hot so if you're not a "hot" person you may ommit it as the Tom Yam Chilli Paste may be hot enough for you.but it is tom yam.Tom Yam is supposed to be hot.
5. finally put the prawns and the squid into the boiling soup, cook for 3 to 4 minutes and then it's ready to be served.
