Step 1

Deshell and devein the prawns, then cut them into 1 cm (0.4") chunks. Thinly slice the fish into 1/2 cm (0.2") thick pieces.

Step 2

Halve the yams and use a spoon to scrape the flesh out.Tip: Scrape using short and fast strokes. Using long strokes will result in long separate strands rather than a creamy texture when cooked.

Step 3

Heat up a pot with oil and lightly brown the garlic and spring onion heads.

Step 4

Brown the garlic and white spring onion heads on a medium heat with oil, then add the prawns to cook for 2 minutes or until just cooked. Transfer onto a bowl or plate.

Step 5

On high heat, fill the pot with water and add the scraped yam in along with the water, fish sauce, salt and chicken bouillon powder.

Step 6

Add the fish in to cook before pouring in the prawns and cook the soup for 30 minutes on a medium heat or until it reaches the desired consistency.Tip: Make sure to continuously stir the pot, otherwise the soup will stick to the base and burn.

Step 7

Garnish with pepper, roughly chopped coriander and rice paddy herbs, then serve immediately as is!