Sup Tom Yum (Sup Thailand)

Bahan-bahan (2 porsi)

• 300 g / 10oz whole prawns / shrimp (with heads and shells on (Note 7))
• 3 cup (750 ml) water
• 1/2 cup (125 ml) chicken stock/broth (, low sodium)
• 2 stalks of lemongrass (, outer layers peeled(Note 1))
• 1.5 cm / 3/5" piece of galangal (, cut into 4 slices (Note 2))
• 5 kaffir lime leaves (, torn roughly (Note 3))
• 2 Thai or birdseye chillies ((Note 4))
• 3 g arlic cloves
• 120 g / 4oz oyster mushrooms
• 1 roma tomato (, cut into wedges)
• 1/2 white onion ((medium sized), cut into wedges about 1 cm thick)
• 1 tsp sugar
• 3 tbsp fish sauce ((Note 5))
• 3 tbsp lime juice
• Coriander/cilantro (, for garnish)
• 1 1/2 tbsp Thai roasted chili sauce ((Nam Prik Pa, Note 6))
• 1/3 cup (75 ml) evaporated milk