Remove prawn shells and head and saute it in a pot with chopped onions and garlic.

After onions turn transclucent, pour in chicken stock and simmer for 30 minutes.

Remove the residue and add in lime leaves, chopped lemongrass and blue ginger.

Let the soup simmer for another half an hour. Remove the lime leaf on the 15 min mark to prevent bitterness from forming.

Add in Vermicelli, clams, tofu, straw mushrooms and chopped chilli into the soup. Add in 2 spoons of tom yum paste and let it cook.

Add in the prawns last and cook for 4 minutes till it's done. Spray fish sauce into the pot (2 circular rounds), season with salt to your taste.

Serve with additional chopped lime leaf and lime for the extra fresh feel. Squeeze the lime into the broth before serving.