Tom yam kung (Sour and spicy prawn soup)


Ingredients 11
Servings 4
Time

Ingredients

  • 1
    Litres
    water
  • 2
    lemon grass stems, cut into shorter lengths
  • 5
    shallots
  • 4
    slices galangal
  • 2
    kaffir lime leaves, torn
  • 300
    g
    prawns, shelled and deveined
  • 200
    g
    mushrooms, halved
  • 50
    ml
    fish sauce
  • 60
    ml
    lime juice
  • 3
    hot chillies, just broken with pestle
  • 1
    small bunch coriander leaves, chopped coarsely
 

Method

 
Bring water to the boil. Add lemon grass, shallots, galangal and kaffir lime leaves. Simmer for 5 to 10 minutes. Add prawns, mushrooms and fish sauce and simmer for a further 10 minutes. Season to taste with lime juice, chillies and chopped coriander. Remove from heat and serve hot.
 

Read more on: fish/seafood
 

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