TOM YAM GOONG (Spicy Prawn Soup ) Ingredients 10 medium prawns 2 lemon grass 5 kaffir lime leaves 200 g straw mushrooms 4 cups chicken stock 1 cup fresh milk 7 red bird's-eye chillies 3 tablespoons roasted chilli paste 2 tablespoons tamaind juice 2-3 tablespoons each of fish sauce and lime juice
Preparation 1. Clean the prawns, split along lengh-side bodies. 2. Bruise and pound lemon grass, chop into the medium pieces. Split the mushrooms. Thorn the kiffer lime leaves into small pieces. 3. Put the lemon grass, kaffir lime leaves into boiled stock, simmer for 3 minutes. Add the prawns, mushrooms and simmer until the prawns cooked. 4. Add the roasted chilli paste, tamarind juice, fish sauce, lime juice, fresh milk to taste. The soup should be spicy sour and little salty. Garnish with the coriander leaves.
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