TOM YAM KUNG
Prawn
Soup with Lemon Grass
Wash the
prawns and shell them without removing the tails. Pour the water into
a pan. Add the shallots, lemon grass, fish sauce and galanga root.
Boil for 3 minutes. Add the prawns and mushrooms, and cook until the
prawns turn pink. Add the kaffir lime leaves, lime juice and chillies.
Cover and remove from the heat. Sprinkled with coriander leaves and
chopped spring onion and serve hot. Make 4-5 servings.
|
Ingredient
for TOM YAM KUNG
|
20
|
prawns
(shrimp), medium size
|
|
4-5
|
cups
water
|
|
3
|
shallots,
finely chopped
|
|
2
|
stalks lemon grass, lightly pounded, cut into 1 inch long segments
|
|
2
|
table
spoons fish sauce
|
|
2
|
slices
fresh or dried galanga root
|
|
20
|
small
mushroom, halved or whole
|
|
6
|
kaffir
lime leaves
|
|
3
|
table
spoons lime juice
|
|
2-3
|
chillies,
cut small coriander leaves and spring onion cut five
|
|
