Tom yam kung (Sour and spicy prawn soup)

Name: Tom yam kung (Sour and spicy prawn soup)
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.00 Litres water; 2.00 lemongrass cut shorter; 5.00 shallots; 4.00 galangal sliced; 2.00 kaffir lime leaves torn; 300.00 g prawns shelled and deveined; 200.00 g mushrooms halved; 50.00 ml fish sauce; 60.00 ml lime juice; 3.00 fresh chillies mashed; 1.00 fresh coriander chopped

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (11)

1.00 Litres	water
2.00	lemongrass — cut shorter
5.00	shallots
4.00	galangal — sliced
2.00	kaffir lime leaves — torn
300.00 g	prawns — shelled and deveined
200.00 g	mushrooms — halved
50.00 ml	fish sauce
60.00 ml	lime juice
3.00	fresh chillies — mashed
1.00	fresh coriander — chopped

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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.