A Taste of Thai

March 20, 2002
Tom Yum Kung
 

Ingredients  Shelled prawns 2 lbs.  Clear broth 3 cups  Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk  Kaffir lime leaves, torn 3  Coriander roots 3  Tomatoes (small) 5  Canned mushrooms 1/2 cup  Fish sauce 4 tablespoons  Lime juice 4 tablespoons  Coriander leaves 1 tablespoon  Toasted chili paste, fried 2 tablespoons  Small chilies, lightly pounded 5

Method

Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots. Cover the pot until it begins to boil. Add the tomatoes, mushroom and fish sauce and leave to cook. Add he 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, if required add additional spices to taste. Sprinkle the coriander leaves and serve while hot.

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