Heat stock to a boil and simmer for a couple of minutes. After 20-30 seconds, turn off heat, add lime juice to the desired sourness and the cilantro. Do not let the prawns or shrimps overcook. Dtom yum can be made with just about any type of seafood or meat, or vegetables for vegetarians. There are numerous ways of blending flavors, as you will notice from eating Dtom yum in various restaurants here or in Thailand.
Flavors vary from place to place, from chef to chef and from pot to pot.
In this recipe, the chillies are kept whole, so you and your guests can spot them easily and not bite into one unless you choose to. Simmering the chillies in the broth will flavor the soup with its special spicy flavor. If you can find red ones, they make the soup prettier and are even easier to spot, but if you want to insure a zero chance of a fiery accident, you may wish to simmer the chillies in the soup stock a few minutes and then strain them out entirely. Remember, the longer you cook chillies, the more their heat will cook out into the surrounding broth. Alternatively, for a stronger roasted flavor, you may wish to use dried red chilli peppers.