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PRAWN SOUP WITH LEMON GRASS - TOM YUM GOONG
20 prawns (shrimp), medium size
4-5 cups chicken broth or stock
2 stalks fresh lemon grass, lightly pounded, cut into 1 inch long pieces
4 table spoons fish sauce (or to taste)
1/3 cup sliced fresh galanga
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (or more to suit your taste)
2 tablespoons "prik pao" roasted chile in oil
Fresh cilantro for garnish
Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil, add lemongrass, galanga and lime leaves, bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro. |
