Tom Yam GoongPeel and clean prawns and set aside. Heat chicken stock; when it boils, add lemongrass, galangal, shallot, kaffir lime leaves, coriander root and chill. Let it simmer for a few seconds, then add chili jam paste, tomato, mushroom and king prawns in that order. When all ingredients are almost done, season with sugar, fish sauce and lime juice. Add Carnation milk before removing from heat and sprinkle with coriander leaves and sawtooth coriander just before serving.
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