110g/4 oz fresh galangal, peeled and sliced (available from Asian supermarkets)
8 tomatoes, cut into quarters, seeds removed
6 kaffir lime leaves
1-2 limes, juice only
75 ml/3 fl 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 chilies, thinly sliced
75 ml/3 fl oz fish sauce (nam pla), or to taste
75/3 oz 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)
1. Place the stock and water into a large pan over a high heat and bring to the boil.
2. Add the lemon grass, coriander roots, galangal, tomatoes, lime leaves, lime juice,
tamarind water and red chilies. Return to the boil, then reduce the heat and simmer
for 15-20 minutes.
3. 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.
4. Transfer 220 ml/8 fl 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.
5. To serve, pour the soup into two bowls and top up with the hot stock. Garnish
with Thai basil, coriander and a wedge of lime.