1
Wash and devein the prawns. Crush the lemongrass and galangal. Slice them to bring out the fragrance.
2
Over medium heat, add some oil into a pot. Fry the prawn until golden. Remove them from the pot and set aside.
3
In the same pot, add Swanson No Added MSG Clear Chicken Broth, galangal, lemongrass, kaffir lime leaves, tom yum soup paste, straw mushrooms and red chili. Bring to boil and simmer for 8 minutes.
4
Bring the prawn back to the pot. Cook for another 2 minutes. Add seasonings and coriander. Serve with more lime juice and fish sauce.
