• 8 - 10 thick slices of galangal.
   
• 2 -3 stalks of lemongrass (use the lower white parts).
   
• Oyster mushroom.
   
• Straw mushroom.
   
• Your choice of seafood:
  I used -
   
  • 2 legs of Alaskan King Crab.
     
  • 1 West Australian Crayfish tail (we call it lobster here as well).
     
  • Some Tasmanian Black Mussels.
     
  • Scallops in the shell.
     
  • Pippies.
     
• Prawn stock (unless allergic to prawns in which case use alternative stock powder e.g. chicken)
   
• A handful of Kaffir lime leaves.
  Use a generous amount to give the soup a "soapy" taste.
   
• Nam Prik Pao (Thai roasted chilli paste).
   
• Fresh tomatoes; sliced (optional)
   
• Fresh chillis (to taste).
   
• Freshly squeezed lime juice (half to one cup to taste).
   
• Fresh coriander (for garnishing).
   
• Fish sauce.
   
• Condiments.

2. Method
 

• If using King Crab legs, use a pair of scissors to cut along the length of each leg to make accessing the meat easy during dining.
   
• If using crayfish tail, use a pair of scissors to cut along the length of each leg to make accessing the meat easy during dining.
   
• To a suitably sized saucepan, add:
   
  • The lemongrass after smashing them to make the essence easier to release.
     
  • The sliced galangal.
     
  • The kaffir lime leaves after bruising them (twist in your fingers).
     
  • Some fresh chillis (to taste).
     
• Add 1 to 1.5 litres of water to the saucepan and boil until you smell the essence of Tom Yum soup.
  Use less water if adding prawn stock later (see below).
  You will not need to boil for more than say 30 minutes at this stage.
   
• Add several heaped teaspoons of Nam Prik Pao (I used four).
  Taste. Add more if needed (to your liking).
   
• Add your prawn stock now (if you use this - see below how to prepare it).
  If not using prawn stock, add stock powder e.g. Knorr chicken stock powder.
   
• Add fish sauce to taste.
  Taste again to check for the level of spiciness and saltiness.
   
• Add a bit of sugar to taste if desired to round off the spiciness of the soup but remember that Nam Prik Pao is sweetened in any case.
   
• Add the mushrooms.
   
• Add the seafood with those which take the longest too cook added first.
   
• Add condiments to taste.
   
• Add the lime juice last.
  The Thai add this last to avoid the juice being cooked too much (they say it become bitter).
  Taste. Add more lime juice if required.
  It is essential to know that Tom Yum soup should be lime-sour forward in taste.
   
• Dish out and garnish with chopped coriander leaves.
   

 How to make Prawn Stock

• You need to have a stash of prawn head/shells stored away from previous cooking for this.
   
• Take a good stack of prawn heads/shells and add to hot oil in a saucepan.
   
• Fry until brown and a grilled smell is detected.
   
• Add some water to the fry to make the stock.
   
• Drain the stock away from the heads/shells (use a strainer if required) and use this for your Tom Yum.

ENJOY!