Tom Yum soup "Bangkok style"

Ingredients

• 1 ½ l chicken broth
• 3 x lemon grass
• 5 x kaffir leaf
• 2 x bird eye chili
• 4 slices galangal
• 4 x garlic
• 2 x shallots
• 8 x cherry tomatoes
• 2 tbsp tom yum paste
• 4 dl coconut milk
• 2 tbsp canned evaporated milk
• 4 tbsp fish sauce
• 1 tbsp coconut sugar
• 20 x shrimps
• 1 x lime
• 1 handful fresh coriander

Method

1. Start by preparing the vegetables and spices. Beat the lemongrass well to release its aroma. Boil the chicken stock, turn the heat down to medium and add the lemongrass, kaffir lime leaves, bird eye chilli and galangal. Let it simmer under the lid for about 15 minutes.
2. Slice the cherry tomatoes into 2, and mushrooms into 4, and chop shallots and garlic.Strain the bulge and put it back in the saucepan. Add the Tom Yum paste, coconut milk and a couple of tablespoons of condensed milk. Add the fish sauce, coconut sugar, garlic and the vegetables and let it simmer for about 4 minutes.
3. Add the scampi and squeeze over the juice from half a lime. Let it simmer for a couple of minutes until the scampi has taken on color. Season to taste with more lime, sugar or fish sauce. Top with some extra bird's eye chili for "the tough one" or just top with coriander.