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How to make tom yam soup

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If you're a regular soup-eater at lunch, and given its ease and cost-effectiveness, chances are we're probably talking about you, then you're also likely to be a bit bored of tomato and/or leek and potato variations.

We realised this and being the helpful guys we are, we spoke to the chef at Thai cafe Rosa's (rosaslondon.com/soho), who gave us the very best recipe for Tom Yam soup, which is about to change your lunchtimes. Quite a lot.

Ingredients (Per Person)

250ml of water

a pinch of coriander root

2 slices of Galangal

2 red chillies

1 diagonal slice of lemongrass

1 tbsp of fish sauce

1 tbsp of lime juice

1/2 tbsp of chilli paste

5 prawns, veined, shelled and heads removed, but with the tails intact

3 cherry tomatoes sliced in half

5 button mushrooms sliced into quarters

Method

• First bring the water to the boil in a pan over a high heat

• Add the chillies, coriander root and galangal and brew for a minute or so on a high-heat

• Add the chilli paste, fish sauce and lime juice and stir for a minute

• Finally add the prawns and button mushrooms and cook on a high heat until the prawns are cooked through

• Plate up and serve in a hearty-sized bowl

Rosa's is located at 48 Dean Street, London W1D 5BF rosaslondon.com/soho

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