- 1 chicken, preferably a stewing hen, whole or jointed
- 1-1.5 litres/2-2½ pints water (to cover)
- 1cm/½in piece fresh ginger, thinly sliced
- 2 leeks, white part only, thickly sliced
- 2-3 tbsp vegetable oil
- 2 small tomatoes, preferably slightly unripe, peeled and quartered
- 2 tbsp nam pla (fish sauce)
- 2 tbsp lemon juice
- 2 star fruit, preferably slightly unripe, thinly sliced
- 1 small pineapple, preferably slightly unripe, peeled and cut into chunks
- ½ tsp freshly ground black pepper
- 2 tbsp tamarind paste
- 1-2 tsp sugar (to taste)
- 500ml/18fl oz chicken stock (see above) or ready-made fresh chicken stock
- 3 spring onions, including green parts, sliced thinly
- 1 kg/2lb 2oz raw king prawns, shelled and de-veined
- 1 large handful fresh coriander leaves, roughly chopped
- 1 fresh long red chilli, seeds removed, sliced thinly
- If making your own chicken stock, rinse the chicken well under running water. Place into a large stockpot and add enough cold water to just cover the chicken. Bring to the boil, uncovered, skimming off any scum with a spoon.
- Add the ginger and leeks, reduce the heat to a simmer and cook for 1½-3 hours, until the broth has taken on the flavours of the ingredients. Strain into a clean bowl and leave to cool.
- For the soup, place a large saucepan on the heat and add the oil and one of the chopped tomatoes. Cook for three minutes until just softened.
- Add the fish sauce, lemon juice, star fruit and pineapple and stir well. Add the freshly ground black pepper, tamarind, and sugar, to taste.
- Add the chicken stock, spring onions and remaining chopped tomato and bring to a rolling boil. Boil for two minutes, then add the prawns and cook for a further minute, or until the prawns have turned pink and are cooked through.
- Remove from the heat and stir in the coriander leaves and chilli slices. Serve immediately.