Spicy Tom Yum Inspired Coconut Seafood Soup with Crispy Roti Chips

In a large pot or saucepan, combine coconut milk, chicken or vegetable broth, bruised lemongrass, sliced galangal (or ginger), torn kaffir lime leaves, and chopped red chilies. Bring to a simmer over medium heat.

Reduce heat to low and let the soup simmer for about 15 minutes, allowing the flavours to infuse. The aroma will be fragrant and slightly spicy, a prelude to the taste.

Remove the lemongrass, galangal (or ginger), and kaffir lime leaves from the soup using a slotted spoon. This step is important for a smooth final texture. (Optional: For a smoother soup, blend the mixture using a blender and strain, before continuing).

Add the fish sauce (or soy sauce), lime juice, and sugar to the soup. Stir well and taste. Adjust the seasoning to your preference – more lime juice for sourness, sugar for sweetness, or fish sauce/salt for saltiness.

Gently add the prawns and squid to the soup. Cook for about 3-5 minutes, or until the prawns turn pink and the squid is opaque and cooked through. Be careful not to overcook the seafood, as it will become rubbery.

Stir in the halved cherry tomatoes and simmer for another minute. Then, remove the soup from the heat and let it cool completely before refrigerating for at least 2 hours, or until thoroughly chilled.

While the soup is chilling, prepare the roti chips. Preheat your oven (or air fryer) to 180°C (350°F).

Cut the roti prata into small triangles or squares. In a small bowl, mix Thai chili powder and garlic powder. Sprinkle the spice mixture evenly over the roti pieces and drizzle with a tiny amount of oil.

Arrange the roti pieces on a baking sheet and bake (or air fry) for 8-10 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning. The roti should be delightfully crunchy.

Once the soup is chilled and the roti chips are crispy, serve the soup in bowls garnished with fresh cilantro. Serve the crispy roti chips alongside for dipping or crumbling over the soup.