500g king prawns, heads removed but reserved for stock
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 sticks lemon grass (1 layer of skin peeled, and head slightly crushed to release aroma)
5 lime leaves
5 onions, sliced thinly
5 slices galangal or ginger
10 green chillies, very thinly sliced
1 tablespoon chilli paste
4 tablespoons lime juice
2 large squid, cleaned and sliced into rings
125g baby corn
3 tomatoes, quartered
100ml coconut milk
Salt to taste
To make the stock: bring 1 litre of water in a large pan to the boil. Add the prawns heads only and simmer for 15 minutes. When 15 minutes is up, remove the heads – this liquid becomes the stock for the soup.
Meanwhile, heat the oil in a pan and saute the garlic, lemon grass, lime leaves, onions, galangal and chillies for 3 minutes over medium heat.
Add the chilli paste and stir for additional 1 minute. Add the chicken breast and pour in the lime juice. Let simmer for another few minutes.
Pour the spicy mixture from the pan into the stock and bring back to the boil. Add the squid, baby corn, mushrooms, tomatoes and prawns.
Turn down the heat, pour in the coconut milk and let simmer for another few minutes.
Add salt to taste and serve hot.