Hot and Sour Prawn Soup
Bring the stock to the boil in a large saucepan.
Add the chillies, galangal, lemongrass, lime leaves, tomatoes and roast chilli paste and stir well to combine.
Add the palm sugar and fish sauce and allow to simmer for a minute.
Add the sliced eschallots and check the balance. It should be a little on the saltier and sweeter side at this point as the heat is yet to develop.
Add the lime juice, remove from the heat and taste again. If the balance in flavours is correct, then add the prawns and straw mushrooms.
Divide the noodles amongst serving bowls and pour the soup over.
Finish with coriander.
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