A classic Thai seafood soup, also known as Tom Yam Kung. Ingredients 1 pound raw king prawns (jumbo shrimp), thawed if frozen 4 cups chicken stock or water 3 lemongrass stalks, roots trimmed 10 kaffir lime leaves, torn in half 1 (8-ounce) can straw mushrooms, drained 3 tablespoons Thai fish sauce 4 tablespoons fresh lime juice 2 tablespoons chopped spring onion (scallion) 1 tablespoon fresh cilantro leaves 4 fresh red chilies, seeded and thinly sliced Salt and ground black pepper

Instructions

Peel the prawns, reserving the shells. Devein the prawns and set aside. Rinse the shells under cold water, then put them in a large pan with the stock or water. Bring to a boil.

Bruise the lemongrass stalks and add them to the stock with half the lime leaves. Simmer gently for 5 to 6 minutes, until the stock is fragrant. Strain the stock, return it to the clean pan and reheat. Add the drained mushrooms and the prawns, then cook until the prawns turn pink.

Stir the fish sauce, lime juice, spring onion, cilantro, chilies, and the remaining lime leaves into the soup. Taste and adjust the seasoning, if necessary. The soup should be sour, salty, spicy and hot.

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Yields: 4 Servings    posted as 160922
    

notes: 

Cuisine:   Thai

Main Ingredient:   Shrimp