Kung Tom Yam (thai Prawn Soup)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs raw prawns
• 1 tablespoon oil
• 8 cups hot water
• 1 1/2 teaspoons salt
• 2 ea. stalks lemongrass or 4 slices lemon rind, thinly peeled
• 2 -3 ea. whole chilies
• 1 tablespoon fish sauce
• 2 tablespoons lemon juice (to taste)
• 1 ea. fresh red chili, seeded and sliced
• 2 tablespoons chopped coriander leaves (cilantro)
• 4 ea. spring onions, chopped

Recipe

• 1 shell and de-vein prawns. wash prawn heads well, drain thoroughly.
• 2 heat oil in a saucepan and fry heads and shells of prawns until they turn pink. add hot water, salt, lemon grass or rind, citrus leaves and whole chilies. bring to a boil, cover and simmer for 20 minutes or until prawns are cooked.
• 3 add fish sauce and lemon juice to taste. this soup should have a pronounced acid flavor, so add sufficient lemon juice to achieve this.
• 4 serve in a large tureen or in soup plates, sprinkled with sliced chili, coriander leaves and spring onions.