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Hot
and Sour Soup with Prawns
(TOM YUM KUNG)
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INGREDIENTS :
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Chicken stock
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2 |
cups |
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Fresh mushrooms, quartered
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5 |
oz. |
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Fish sauce
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4 - 5 |
tbsp. |
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Fresh prawns, peeled
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8 |
oz. |
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Kaffir lime leaves
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2 |
leaves |
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Bird's eye chili peppers
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4 |
whole |
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Fresh coriander leaves
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4 |
sprigs |
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Fresh lemon grass, sliced thin
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3 |
tbsp. |
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Fresh lime juice
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5 - 7 |
tbsp. |
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(2 servings)
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1. In a pot, bring
to the boil the chicken stock, kaffir lime leaves and lemon grass.
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2. Allow the stock
with the herbs to boil for one minute to allow the herbs to impart
their scent to the stock.
Add fresh mushrooms and boil until done (one minute).
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3. While the liquid is still boiling add the prawns and season
with fish sauce and lime juice. Garnish with bird's eye chili peppers
and coriander leaves, serve immediately. Do not over cook the prawns,
once the prawns turn white, turn off the heat. |
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Tips... |
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Both lemon grass and kaffir lime leaves are available in Asian
grocery stores the world over. They are usually dried then
exported so rehydrate them before using. Tom yum kung is a
well known dish. It has a delicate flavor, so when you season
the soup, add the lime juice last and a little at a time,
tasting the soup as you season. Should you add too much to
the soup it cannot be corrected, hence make lime juice the
last flavoring ingredient.
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