Tom Yum Kung 5 cup 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 tablespoon fish sauce 1 spring onions chopped 4 sprigs coriander 1. Bring stock to boil and add lemon grass, lime, lime leaves and chili. Simmer for 7 min. 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. Yield: 4