Seafood tom yum

Method

1. Peel the prawns, reserving the heads and shells. Cut the prawns in half lengthways, devein and refrigerate until needed.
2. Combine the shells and heads with the stock in a saucepan over medium heat, bring to a simmer then reduce the heat to low and cook for 40 minutes. Drop in the mussels and cook for 3 minutes or until they just open, then transfer the mussels to a bowl, using a slotted spoon.
3. Remove the mussel meat from half of the shells, leaving the remainder intact, and set aside. Strain the cooking liquid, discarding the solids, then return the stock to the pan with the chilli jam.
4. Cut the bruised lemongrass into 5 cm lengths and add it to the stock with the lime leaves, galangal, chillies and sugar. Simmer for 5 minutes over medium heat then add the prawns, fish sauce, lime juice, scallops and mushrooms and stir well. Bring to a very gentle simmer and cook for 2–3 minutes or until the seafood is cooked through and the mushrooms are tender. Add the mussels and heat through. Season with salt and pepper to taste and add a little extra lime juice and fish sauce if necessary.
5. Divide among bowls, scatter over the coriander and serve.