Title: Tom Yum Goong (Hot Sour Prawn Soup)
Categories: Soup Seafood Thai
Yield: 6 Servings

1	lb	Medium-sized raw prawns, with heads attached
1	tb	Oil
8	c	Water
1	ts	Salt
2		Stems fresh lemon grass, thinly sliced, or 4 strips thinly p
4		Fresh, frozen, or dried kaffir lime leaves
4	sl	Galangal, fresh or frozen
2		Or 3 fresh chillies
2	ts	Chopped garlic
1	tb	To 2 tb fish sauce
3	tb	Lime juice
1		Fresh red chilli, seeded and sliced
2	tb	Chopped coriander leaves
4		Spring onions with green tops, chopped

Shell and devein the prawns, save the heads and shells and dry them on kitchen paper. Heat the oil in a saucepan and fry the heads and shells until they turn red. Add the water, salt, lemon grass, lime leaves, galangal, chillies and garlic. Bring to the boil, cover and simmer for 20 minutes. Strain the stock.

Return to the saucepan and add the prawns, then simmer for 3 to 4 minutes or until the prawns are cooked. Add the fish sauce and lime juice to taste, and remove from the heat at once. Serve in a tureen or in soup plates, sprinkled with the sliced chilli, and the chopped coriander leaves and spring onions.

Source: Charmaine Solomon's Thai Cookbook

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