Tom yum kung (hot!!!)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Fish stock |
| 1 | Lemon grass root -- finely | |
| Chopped | ||
| 1 | small | Lime -- thinly sliced |
| 2 | Kaffir lime leaves | |
| 1 | Red chiles -- seeded | |
| 8 | King prawns -- fresh, in | |
| Shell | ||
| 2 | Squid -- cleaned,cut in | |
| Rings | ||
| 2 | tablespoons | Fish sauce |
| 1 | Spring onions -- chopped | |
| 4 | Sprigs coriander | |
Directions
1. Bring stock to boil and add lemon grass, lime, lime leaves and chili. Simmer for 7min.
2. Peel prawns, leaving tail and head in place. Cut along back and remove vein.
3. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked.
4. Garnish soup with spring onion and coriander.
Recipe By : Nila Sweeney