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Thai: Clear Prawn Soup with Lemongrass (Tom Yam Goong)

Source of Recipe

about.com


List of Ingredients

1/2 liter chicken stock
12 prawns, peeled and cleaned
2 stalks lemongrass, thinly sliced
40 grams galangal root, thinly sliced
4 kaffirlime leaves
2 tomatoes, diced
5 bird chilies, crushed
100 grams straw mushrooms, quartered
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon chili paste in oil
10 grams coriander leaves



Recipe

Bring the chicken stock to a boil, add the lemongrass, kaffirlime leaves, and mushrooms, and boil for approximately 3 minutes.

Add chili paste, chilies, tomatoes, and prawns and simmer on low heat.

Season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice.

Chef's Tip:
If no straw mushrooms are available, fresh champignons can be used as a substitute. Tom yam can also be made with fish or seafood. For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce.

(This recipe reprinted courtesy of Winfried Hancke's Spicecuisine Web site)

SERVES 4