Tom yum seafood soup

Ingredients

• 6-7 medium size prawns - Clean as your usual way but leave the head and skin on.
• 5 fish balls
• 2 medium size squids - cut into rings
• 1/4 Chinese cabbage - sliced
• 2 tomatoes - sliced
• 1 lemongrass - bruised
• 1 inch galangal/lengkuas - smashed
• 5-6 kaffir lime/limau purut leaves
• 1/2 tbsp lime juice (optional)
• 1 large red onion - sliced
• 3-4 red/bird eye chilies - smashed
• 1 tbsp fish sauce
• 2 sprigs coriander leaves - sliced
• 1/ tsp sugar
• 1 1/2 tbsp oil
• Salt for taste

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Preparation

• In the heated oil, gently fry lemongrass, galangal and onion.
  
  Add tomatoes and chilies.
  
  Continue to stir till you get a mushy paste.
  
  Pour 1/2 liter of water (more if you like), add prawns and lime leaves.
  
  When prawns are half cooked, add the rest of the ingredients except coriander leaves.
  
  Continue to cook till soup starts to bubble.
  
  Sprinkle coriander leaves, off the heat and serve immediately.