Add lime juice to this soup after it has stopped boiling to keep the taste nice and fresh.
3 tbsp chilli paste
4 makrut lime leaves
2 vine-ripened tomatoes,cut into eight wedges
2 long red chillies,cut in half lengthways and deseeded
4 wild green chillies,bruised
2 stalks lemongrass,tough outer leaves removed,bruised and cut into 4cm lengths
2 slices galangal,bruised
750ml fresh chicken stock
12 green (raw) king prawns,peeled and deveined with tails intact
10 baby green beans,trimmed
3 tbsp fish sauce
1 tbsp grated palm sugar
2 tbsp tamarind water
juice of 1 lime
Place the chilli paste,lime leaves,tomato,red chilli,wild green chilli,lemongrass,galangal and stock in a saucepan over a medium-high heat and bring to the boil.
Add the prawns,green beans,fish sauce and palm sugar. Stir and cook for 1 minute.
Remove from the heat.
Add the tamarind water and lime juice when the liquid has stopped boiling,and adjust the seasoning,if necessary.
Spoon into large bowls to serve.
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