Tom yum soup with prawns

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Pour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube.
2. 2Stir and turn up the heat until boils, then turn the heat down to medium and leave to simmer for 20 mins until the liquid has cooked down.
3. 3Gently strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth.
4. 4Stir through the mushrooms and lime leaves, then let it cook for 3 mins until the mushrooms are tender.
5. 5Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Let come to a boil and cook until the prawns are cooked through, about 1-2 mins. Take it off the heat.
6. 6ServeRemove the lemongrass, then mix in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.