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Recipe details are AI-generated from the video and may contain errors — for reference only.
First, halve the 8 cherry tomatoes and set them aside.
Watch out
Halve the cherry tomatoes evenly, otherwise they will release juices at inconsistent rates while cooking.
Cut the 5 straw mushrooms and 80g of galangal into thick slices.
Watch out
Cut the straw mushrooms and galangal into thick slices, otherwise they will disintegrate or lose their texture during boiling.
Process the 3 stalks of lemongrass: cut off the top and bottom, peel away the tough tasteless outer layer, use the back of a knife to bruise the root to release fragrance, then slice the rest diagonally.
Watch out
The outer layer of lemongrass must be completely removed, otherwise the fibers will be too tough and fail to release flavor.
Wash your hands thoroughly after handling chillis, and avoid touching your eyes to prevent burning.
Remove stems from the 7 Thai red chillis keeping them whole, and use a toothpick to poke holes in each chilli to release spiciness.
Watch out
Poke the chillis gently, otherwise they will break apart and make the soup excessively spicy.
Tear the 7 kaffir lime leaves in half by hand and set aside.
Watch out
Lime leaves must be torn by hand rather than cut, so that the plant essential oils are properly released.
Wash your hands and cutting board thoroughly after handling raw seafood to prevent cross-contamination.
Process the 6 large prawns: twist off the heads and reserve them; use scissors to cut open the back shell and remove and discard the vein.
Watch out
Remove the prawn vein gently to avoid breaking the prawn meat and ruining its presentation.
Add 5 cups of water to a pot, bring to a boil over medium heat, add the 6 prawn heads and boil for 7 minutes; remove the heads after 7 mins to reserve for garnish, and skim off any foam with a strainer until the stock is clear.
local_fire_departmentmedium heatWatch out
Boil the prawn heads for the full 7 minutes and skim off all foam thoroughly, otherwise the broth will taste fishy and cloudy.
Turn down the heat to medium-low, add the lemongrass, chillis, straw mushrooms, and galangal, and cook for 5 minutes.
local_fire_departmentmedium-low heatWatch out
Boil the aromatics for a full 5 minutes after adding them so the flavors fully infuse into the soup, otherwise the broth will taste too bland.
Add 3tbsp of fish sauce and 2tbsp of Thai chilli paste to season, stir well and taste from time to time, ensuring it is moderately salty and slightly spicy at this stage.
local_fire_departmentmedium-low heatWatch out
Do not make the seasoning too strong at this stage, otherwise the soup will become overly salty as the water evaporates and sourness is added later.
Add the 7 torn kaffir lime leaves and cook for 1 minute as the sour citrus flavor begins to infuse into the soup.
local_fire_departmentmedium-low heatWatch out
Do not boil the lime leaves for too long, otherwise the essential oils will evaporate and leave a bitter taste.
Add the 6 prepared large prawns and cook for 1 to 2 minutes, taste again and adjust seasoning as needed.
local_fire_departmentmedium-low heatWatch out
Control the cooking time of the prawns strictly within 1 to 2 minutes, otherwise the meat will become tough and rubbery.
Add 60ml of coconut milk (optional), stir well and taste, once satisfied with the flavor you can turn off the heat.
local_fire_departmentmedium-low heatWatch out
Do not boil heavily after adding coconut milk, otherwise the coconut milk will separate and ruin the soup's appearance.
Use oven mitts when moving the hot soup pot right after turning off the heat to prevent severe burns.
Turn off the heat and immediately squeeze in the juice of 1 lime, add the 8 cherry tomatoes and a bunch of coriander, mix well, and serve in bowls.
Watch out
Lime juice must be added after turning off the heat, otherwise heating it will create a bitter taste that ruins the soup.
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