TOM YUM KUNG
Ingredients:
For 2 servings 5-7
prawns 120g. (4 oz.)
straw mushrooms1-2
lemongrass 3-4
kaffir lime leaves 1 tbs.
roasted chilli paste 2 tbs
fish sauce3 tbs.
lime juice3-4
fresh chillies 4 cups
watercoriander leaves, red chillies and kaffir lime leaves for garnishing
Preparation:
1. Clean and devein the prawns.
Cut
lengthwise down the center of the prawns, but do not cut all the way
through.
2. Rinse the mushrooms and trim the base off. Dry well, and cut in halves.
3. Bring the water to a boil. Add lemongrass and kaffir lime leaves; then
add the prawns and mushrooms. Cook for 3-5 minutes.
4. Remove from heat, season with roasted chilli paste, fish sauce, lime
juice, and chillies.
5. Garnish with red chillies, kaffir lime leaves and coriander leaves.
Note : Coconut milk can be
substitued
with milk to enrich creamy flavour to the soup.
