Thai Tom Yum Kung
Shelled prawns 500 g.
Clear (chicken) broth 3 cups
Lemon grass, cut 1 inch pieces, lightly pounded (1 stalk)
Kaffir lime leaves, torn 3 (if available at local Asian shop...if not, leave out)
Tomatoes (small) 5
Canned mushrooms 1/2 cup
Fish (oyster) sauce 4 tablespoons
Lime juice 4 tablespoons
Coriander leaves 1 tablespoon
Toasted chili paste, fried 2 tablespoons
Small chilies, lightly pounded 5
Boil the clear broth and add the chopped lemon grass and kaffir lime leaves. Cover the pot until it begins to boil. Add the tomatoes, mushroom and fish sauce and leave to cook. Add the prawns, wait for the broth to boil, remove the pot from the heat. Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add he small chilies. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, taste and if required add additional spices. Sprinkle the coriander leaves on top and serve while hot.