Title: Tom Yum Kung (Hot!!!)
Categories: Ethnic Seafood Soup Thai
Yield: 4 Servings

5	c	Fish stock
1		Lemon grass root; finely cho
1	sm	Lime; thinly sliced
2		Kaffir lime leaves
1		Red chiles; seeded
8		King prawns; fresh, in shell
2		Squid; cleaned,cut in rings
2	tb	Fish sauce
1		Spring onions; chopped
4		Coriander

Recipe by: Nila Sweeney Preparation Time: 0:18 1. Bring stock to boil and add lemon grass, lime, lime leaves and chili. Si r for 7min.

2. Peel prawns, leaving tail and head in place. Cut along back and remove n.

3. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked

4. Garnish soup with spring onion and coriander.

previous

next