Step 1: Prep the Ingredients Begin by peeling the prawns, saving the heads and shells for the broth to boost flavor. Bash the garlic, chilies, and lemongrass to release their aromas this step makes a big difference. Slice the galangal and tear the kaffir lime leaves, then set everything aside for easy access.

Step 2: Make the Broth In a large pot, add the prawn heads and shells along with the bashed garlic, chilies, and lemongrass. Crush the kaffir lime leaves and toss them in, followed by the galangal, chicken stock, and water. Bring this to a simmer for about 10 minutes to infuse all those wonderful flavors.

Step 3: Strain and Add Vegetables Strain the broth to remove the solids, then return it to the pot. Add the onions and mushrooms, simmering for 3 minutes until they start to soften. Next, throw in the tomatoes for 1 minute, followed by the prawns for 2 minutes until they turn pink and opaque.

Step 4: Season and Finish Stir in the sugar and fish sauce, letting it simmer for another minute to blend the tastes. Add the lime juice last to keep its fresh zing, then taste and adjust as needed. For the creamy version, mix in the Thai roasted chili sauce and evaporated milk along with the sugar for a smoother texture. Garnish with fresh coriander before serving hot. This method keeps the soup mildly spicy and full of authentic flavors. If you’re interested in more Thai recipes, explore our section on easy Thai dishes for beginners to expand your skills.