Cooking. Hot and sour prawn soup (Tom Yam Kung)

 

 

 

Serve 1~2

 

 

<Ingredients>

 

1/2 cup	medium sized prawns, peeled and deveined
1	straw mushrooms or any type of mushrooms trim the best off and cut into quarters
1	lemongrass, cut into pieces
3	kaffir lime leaves, torn in half
10 sliced	galangal ginger
1/2 tablespoon	fish sauce
1/4 tablespoon	lime juice or lemon juice
1 cup	water or chicken stock
1/2	tomato, cut into quarter
1 tablespoon	fresh coriander leaves, chopped
1 tablespoon	green onions, chopped
1/2 tablespoon	Thai chilies paste (nam prik pow, roasted thai chilies paste)
2 tablespoons	coconut milk
3	bird's eye chilies

 

 

 

 

<Method>

 

1. put lemongrass, galangal ginger, kaffir lime leaves, mushrooms, chilies and tomato into water and bring to boil. cook until tender. 

2. Add the prawns and cook until tender. 

3. Add coconut milk, lime juice, fish sauce and Thai chilies paste.

4. Serve hot and garnish with fresh coriander and green onions.