Tom Yum Goong Recipe (hot and sour prawn soup)

This was the best dish we cooked at the Tawai Cooking School in Phuket, in my opinion. Enjoy!

Serves 1

6 uncooked and butterflied prawns
100g mushrooms, sliced
10g galangal, sliced
10g lemongrass, sliced 
20g onion, diced
5 kaffir lime leaves
1 tbsp sweet roasted chili paste (Nam Prig Pao)
1 cup water or broth (pork, chicken)
2 tbsp milk
1 tbsp fresh lime juice
1 tbsp fish sauce 
1 tsp sugar
1 pinch chili powder 

Put the water (or broth) in a pot and bring to a boil. Place mushrooms, lemongrass, Kaffir lime leaves, galangal, sweet roasted chili paste, and diced onion into the pot and stir occasionally until the mushrooms are cooked (approx 5 mins).

Place the prawns, fish sauce, chili powder, and sugar into the pot and stir until the prawns are cooked.

Remove from the stove and put in the lime juice. Stir to mix the ingredients together and serve in a soup bowl.

Put in milk, some chopped green onion, and some diced tomato for decoration.