Chicken wing tom yum soup

Bring a pot of plain water to a boil.

Add the chicken drumettes.

Season with fish sauce, a little sugar and roughly chopped shallots; simmer 20 minutes so the wings turn the water into stock.

Smash the lemongrass with the back of a knife and cut the bottom half into pieces about two inches long.

Toast the dry chilies in a hot dry skillet a couple of minutes until charred smoky spots form.

After 20 minutes add the lemongrass and galangal; twist and bruise the lime leaves by hand and add them.

Add the oyster mushrooms and simmer five minutes.

Break the toasted chilies into the soup; the more broken, the spicier.

Add the tomatoes and cook a couple of minutes, until soft but still holding their shape.

Turn off the heat and add the lime juice.

Finish with cilantro.

Taste for seasoning and adjust if it has reduced too much.

Serve with rice; the lemongrass, galangal and lime leaves are for infusion and are not eaten.