Tom-yum-kung (Spicy shrimp soup)

Ingredients

  1. Shelled prawns 2 lbs.
  2. Clear broth 3 cups
  3. Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk
  4. Kaffir lime leaves, torn 3
  5. Coriander roots 3
  6. Tomatoes (small) 5
  7. Canned mushrooms 1/2 cup
  8. Fish sauce 4 tablespoons
  9. Lime juice 4 tablespoons
 10. Coriander leaves 1 tablespoon
 11. Toasted chili paste, fried 2 tablespoons
 12. Small chilies, lightly pounded 5

Method

1. Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots.

2. Cover the pot until it begins to boil. Add the tomatoes, mushroom and fish sauce and leave to cook.

3. Add he prawns, wait for the broth to boil, remove the pot from the heat.

4. Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add he small chilies.

5. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, if required add additional spices to taste. Sprinkle the coriander leaves and serve while hot.