Lemongrass, galangal root, and kaffir lime leaves lend this clear, deceptively punchy soup its distinct flavour profile. The use of fresh herbs is essential in yielding a fragrant broth, so make a morning trip down to the wet market to gather your ingredients. Here, the chefs over at Banyan Tree Macau share their finely tuned recipe for this Thai favourite. 

Here's what you need

500ml Prawn stock 

60g Tomatoes, halved 

160g River prawns, halved 

60g Stalks of lemongrass, trimmed 

8g Kaffir lime leaves, roughly torn 

20g Slices of galangal 

50g Shallots, peeled 

45g Coriander roots, cleaned 

15g Green Bird's Eye chilies 

200g Straw mushrooms, cleaned & trimmed 

80ml Lime juice 

50ml Fish sauce 

How to make it

1. Bring the prawn stock to the boil. Season with salt and sugar. Add tomatoes and simmer for several minutes until the tomatoes begin to break up. 

2. Add the lemongrass, lime leaves, galangal, shallots, coriander roots, and mushrooms into the stock. Simmer for a minute or so until the mushrooms are tender. Add the prawns. Simmer until the prawns are cooked — about 2 to 3 minutes. 

3. In a serving bowl, combine the lime juice with the fish sauce and chilies. Pour in the soup and stir thoroughly. It should taste equally hot, sour, and salty. Adjust the seasoning accordingly.

To view more recipes from our #SaturdaySessions series, click here.