Clear Tom Yum Goong

This recipe is specially requested by Ghaz who's residing in Yanbu, Saudi Arabia. This is called pak chee farang. Don't know the name in English or Malay as I couldn't find it in markets in Malaysia. It is one of the herbs used in preparing tom yum in Thailand. It gives the taste and aroma of tom yum besides kaffir lime and coriander sprigs. I didn't include this herb in the recipe below as it's optional since it's not easily available else where.

Coriander sprigs, cherry tomatoes and straw mushrooms.

Freshwater prawns

Herbs in boiling chicken broth.

Ready to be slurpped!!!!

Ingredients:
2 lemongrass stalks, cut into 1" pieces and smashed a bit
6 kaffir lime leaves(daun limau purut);torn with center vein removed
2 tablespoons galangal;thinly sliced
1 tablespoon coriander roots, about 2 roots
2 shallots;pounded
1 big onion;sliced
5 cherry tomatoes (any kinds of tomatoes);halved
2 cups chicken broth
1/2 cup mushrooms; any kinds of mushroom that you like
3 thai chilies (cili padi) smashed (add more for more spicy)
3 thai chilies; roasted *optional: to be used if adding milk
6 freshwater prawns; whole or halved
2 tbsp fish sauce
2 tablespoon lime juice (or more to taste)
salt to taste
3 tablespoons fresh milk *optional
1 tablespoon coriander springs;chopped

Clean the prawns by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head. This is very important, as that fat imparts a signature flavour into Tom Yum Goong. Set aside.

Boil the broth on high until it comes to a boil.
Add the lime leaves, shallots,lemongrass, coriander root, galangal and tomato. Boil for 4-5 minutes . If you’re using fresh ingredients, 4-5 minutes should be enough.
Add the prawns, mushrooms and sliced big onion to the soup. Cook until prawns turn pink, about a minute.
Add the fish sauce and remove from heat.
Add lime juice, smashed fresh chilies and salt.

If you choose the version with milk: Add the milk and dried chilies. You may need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.
Add coriander sprigs and serve while it's still hot.