Hot and Sour Shrimp Soup (Tom Yum Kung)

Wash the lemongrass, remove the tougher outer leaves and cut it into shorter pieces. Wash the chilies, remove the seeds and chop them into smaller pieces.

Clean and wash the mushrooms, then slice them. Peel the ginger and cut it into thin slices.

Wash the tiger prawns. Separate the tails from the bodies and remove the shells from the tails.

Pour the chicken stock into a larger saucepan and bring it to a boil. Add the ginger, lemongrass and mushrooms, then cook for another 2 to 3 minutes.

Add the prawn tails and cook just until they change color and turn pink. Stir in the red chili paste.

Finish the soup with the fish sauce, lemon juice and chopped chili. Serve immediately while hot.