peeled and sliced (available from Asian supermarkets)
8 tomatoes
cut into quarters
seeds removed
6 kaffir lime leaves
1-2 limes
juice only
75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)
3 red chillies
thinly sliced
75ml/3fl oz fish sauce (nam pla)
or to taste
75g/3oz palm sugar (available from Asian supermarkets)
use brown sugar if unavailable
12 raw tiger prawns
shelled
gutted and split in half
2 boneless skinless chicken breasts
cut into chunks
1 small bunch fresh coriander
leaves
1 small bunch fresh Thai basil
leaves (available from Asian supermarkets)
lime wedges
Directions
Place the stock and water into a large pan over a high heat and bring to the boil.
Add the lemongrass
coriander roots
galangal
tomatoes
lime leaves
lime juice
tamarind water and red chillies. Return to the boil
then reduce the heat and simmer for 15-20 minutes.
Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste
then remove from the heat.
Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes
then add the prawns and cook for a further 1-2 minutes
or until completely cooked through.
To serve
pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil
