Tom Yum Kung (Spicy Prawn Soup with Lemon Grass)
Wow this is good, everytime I went to thai food place, I always ordered it. Make sure you tell them to put 5 stars spicy in it. 
Starting with 4 cups chicken stock
5cm. galangal, sliced
150g (5oz.) straw mushrooms
5 tablespoons lime juice
1/2 tablespoons SUREE FISH SAUCE
3 taablespoons SUREE CHILLI PASTE WITH SOYA BEAN OIL (Tom Yum)
3 bunches fresh coriander leaves
5 green and red Bird’s Eye Chillies
3 SUREE KAFFIR LIME LEAVES
3 salked lemon grasses, bruised
6-8 medium to large prawns.
Instroductions:
Boiling the stock to the boil, add SUREE CHILLI PASTE WITH SOYA BEAN OIL, simmer for 15 minutes. Add the prawns, mushrooms, galangal, SUREE KAFFIR LIME LEAVES, lemon grasses and chilli, then simmer for 3 minutes. Add the lime juice and SUREE FISH SAUCE to taster.
The soup should be spicy, sour and a little salty.
Serve garnished with fresh corinander leaves.
Alex-
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on Wednesday, January 30th, 2008 at 7:30 am and is filed under Thai Food (Recipes).
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