Garnishing:
    1 tsp each of diced spring onion, chopped
    Chinese parsley, and chopped coriander leaves

   
    Method

1. Heat oil. Fry all spices over medium
   fire for 3 minutes.

2. Add onion slices and stir fry for 1 minute.

3. Add the rest, except for the garnishing. Bring to boil, turn fire to low and simmer for 5 minutes.

4. Garnish and serve hot.

• 400 g fresh prawns, sliced half lengthwise
• 4 limes squeezed for juice
• 1000 ml water
• 4 kaffir lime leaves
• 4 stalks lemon grass, squashed
• 2 long celery, cut into pieces of 1 cm
• 2 tomatoes, wedged
• roots of 2 stalks of Chinese celery
• 5 - 10 birdseye chili, uncut
• 2 big onions, sliced
• 2 tbsp chili oil
• sugar, salt and pepper to taste
• 2 tbsp Thai fish sauce or soy sauce
• 4 birdseye chili, celery leaves and
  kaffir leaves, all chopped, for garnishing

Method

1. Except for prawns and limes, boil everything in a pot for 10 minutes to bring out the fragrance and the hotness of chili.
2. Add prawns and bring to boil for 1 minute.  Ensure the prawns are not over-cooked. Add lime juice. Add in sugar, salt, pepper and Thai fish sauce.
3. Garnish and serve hot to feel the 'kick' .

sssSSH...Grandma said: To get the authentic taste of tomyam, roots of celery, and celery stem must be used.
Alternative: Can be used as a soup base for tomyam with flat rice vermicelli.