Creamy tom yum soup

Method:

1. Peel the prawns.
2. Place heads and shells in a pot, and reserve shrimp meat for soup assembly.
3. Smash the garlic, ginger, galangal, lime leaves, chilli and lemongrass so they burst open to release flavour.
4. Add into the pot with the rest of the Tom Yum Broth ingredients and bring to a boil.
5. Turn down to a simmer on medium-high heat. 30-40 minutes.
6. With a fine strainer – strain the broth into a large bowl then return the broth into the same pot and return to the stove and bring it to a boil.
7. Reduce heat to medium-high heat and add king oyster, tomato, red onion, and coconut milk to the broth and cook for 5-7 minutes.
8. Add the shrimp and lime juice and check to season.
9. If needed add more sugar and fish sauce.
10. Take off the heat and let the shrimp slowly cook in the broth off the heat.
11. In 4 bowls ladle 3 shrimps and enough soup to fill the bowl. Garnish with coriander leaves and ENJOY!