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Tom Yam Goong<br />
Hot and Sour Prawn Soup<br />
Ingredients:<br />
4 Pieces Tiger Prawns<br />
100 g Straw Mushrooms (halved and blanched)<br />
3 Stalks Lemon Grass (sliced diagonally)<br />
5 Slices Galangal<br />
2 Sprigs Coriander<br />
3 Pieces Bird Chili (lightly crushed)<br />
3 Leaves Kaffir Lime Leaves<br />
1 Tsp Roasted Chili Paste<br />
2 Tsp Lime Juice (fresh)<br />
3 Cup Tom Yam Stock<br />
Notes<br />
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Method:<br />
1. Wash, shell and de-vein the prawns, removing the heads, but keeping the tails on.<br />
2. Bring the tom yam stock to the boil and add the lemon grass, galangal, coriander root and<br />
simmer for a few minutes until fragrant.<br />
3. Add the prawns and mushrooms, and simmer until the prawns are just cooked.<br />
4. Add the lime juice, fish sauce, roasted chili paste, torn kaffir lime leaves and chili.<br />
5. Turn off the heat.<br />
6. Add the coriander leaves.
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