>> source: Aromdii Cooking School, Chiang Mai
>> servings: 1
>> time: 20 minutes

-- Tom Yum Kung Name Khon (Hot and Sour Prawn Thick Soup)

Bring @coconut milk{250%g} (half water, half coconut cream) to a boil in a #pot{}.

Add @lemongrass{1%stalk} diagonally cut, @galangal{3-5%slices}, @kaffir lime leaf{1} stem removed, @onion{0.5} big sliced, and @chillies{1-5}.

Add @mushrooms{1%handful} (oyster or straw), @fish sauce{1.5%tbsp}, @sugar{1%tsp}, and @prawns{3-5} peeled.

Stir for about 10 seconds and remove from heat. Squeeze in @lime juice{1%tbsp} and stir in @roasted chilli paste{1%tbsp}.

Sprinkle with @coriander{1} rough chopped and @spring onion{1} rough chopped.