Chicken and prawn tom yum soup recipe
 John Torode's chicken and prawn packed tom yum soup has all the hot and sour flavours you'd expect. Packed with herbs, spices and vegetables. 1 litre/2 pints chicken stock300ml/11fl oz water6 sticks lemongrass, lightly crushed4 fresh coriander roots, crushed110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)8 tomatoes, cut into quarters, seeds removed6 lime leaves1-2 limes, juice only75ml/3fl 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 chillies, thinly sliced75ml/3fl oz fish sauce (nam pla), or to taste75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable12 raw tiger prawns, shelled, gutted and split in half2 boneless skinless chicken breasts, cut into chunks 1 litre/2 pints chicken stock 300ml/11fl oz water 6 sticks lemongrass, lightly crushed 4 fresh coriander roots, crushed 110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets) 8 tomatoes, cut into quarters, seeds removed 6 lime leaves 1-2 limes, juice only 75ml/3fl 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 chillies, thinly sliced 75ml/3fl oz fish sauce (nam pla), or to taste 75g/3oz 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, leaves1 small bunch fresh Thai basil, leaves (available from Asian supermarkets)lime wedges 1 small bunch fresh coriander, leaves 1 small bunch fresh Thai basil, leaves (available from Asian supermarkets) lime wedges Method Place the stock and water into a large pan over a high heat and bring to the boil.Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.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.Transfer 220ml/8fl 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.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. Place the stock and water into a large pan over a high heat and bring to the boil. Place the stock and water into a large pan over a high heat and bring to the boil. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes. 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. 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. Transfer 220ml/8fl 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. Transfer 220ml/8fl 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. 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. 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.