1-First, bring 3 cups of water and 1/2 cup of chicken stock to a boil in a pot. Add the prawn heads and shells, along with garlic, chilies, lemongrass, kaffir lime leaves, and galangal. Let it simmer for 10 minutes to build that rich base, then strain the broth and return it to the pot.

2-Next, toss in the sliced onions and oyster mushrooms, simmering for 3 minutes until they soften. Add the tomato wedges and cook for another minute to keep things fresh and crisp. Then, stir in the prawns and cook for 2 minutes until they’re just done, making sure not to overcook for the best texture.

3-After that, mix in the sugar and fish sauce, simmering for one more minute to blend the flavors. Finish by stirring in the lime juice to add that bright tang, and garnish with fresh coriander and optional chili. For the creamy version, add the Thai roasted chili sauce and evaporated milk along with the sugar before the final simmer.