Tom Yam Kung

TOM YAM KUNG
prawn soup with lemon grass

20 prawns(shrimp), medium size

4-5 sups 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 galangal

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

Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galangal. 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 spring onion and serve hot. Make 4-5 servings.

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20	prawns(shrimp), medium size
4-5	sups 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 galangal
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