Tom Yam Kung

Tom Yam Kung

Sour and Spicy Prawn Soup

6 large spiny-clawed prawns,
1 lemon grass stem, cut into short lengths,
2-3 kaffir lime leaves, torn into pieces,
5-6 crushed hot chilies,
3 table spoons lime juice,
1-2 table spoons fish sauce,
3 cups soup stock.

Preparation

1) Shell and devein the prawns and remove all inedible parts.
2) Heat the stock in a pot. When it is boiling, put in the lemon grass and then the prawns. Season with the fish sauce, chillies, and limon juice.

Then, add the kaffir lime leaves remove from the, and serve hot.

Note : Ground dried chillies can be substituted for the hot chillies in this recipe; add 1 teaspoonful of ground dried chillies to the boiling stock