Remove the outer layers of the lemongrass and discard before slicing thinly. Thinly slice the galangal root.
Place the galangal root in a saucepan along with the sliced lemongrass, kaffir lime leaves, shrimp paste, chicken stock and water. Simmer for 10 minutes.
Remove the stock from the heat and sieve into a new saucepan. Stir in the tom yum paste until it disperses and then add the sliced chilli and bring it back to a simmer.
Add the mushrooms and babycorn and cook for 5 minutes.
Add the thinly sliced chicken and king prawns and cook for a further 4 minutes.
Add the mangetout and the bean sprouts and cook for 1 - 2 minutes.
Check that the chicken is cooked before taking off the heat.
Add the lime juice before ladling the soup into bowls. Garnish with torn coriander leaves.
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate. PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information. PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.