Tom Yum Kung - Thai Hot and Sour Prawn/King Prawn or Shrimp Soup

Portions:- 4 to 6


Ingredients:-


6 cups of stock
1 to 2 tablespoons of fish sauce, Thai if possible
4 Kaffir lime leaves or a tablespoon of lime zest
1 White part of Lemongrass stalk crushed
2 pieces of galangal or ginger, cut very thin
2 cloves of garlic crushed
Salt and Pepper to taste
1 1/2 pounds of king prawns, prawns or shrimps
Half a bunch of spring onions/scallions chopped
1 cup of your preferred mushrooms ( I use straw )
2 Limes, juice only
1/2 bunch coriander/cilantro leaves
2 or 3 Thai chillies seeded or unseeded chopped into rounds


Method:-


1. Add the fish sauce, lime leaves, lemongrass, galangal, garlic, salt and pepper to the stock in a large pot and bring to the boil over a medium heat. Reduce the heat to low and then simmer for for between 15 and 20 minutes. Remove from the heat and set aside for another 10 minutes so the ingredients can infuse. Strain the mixture through a fine mesh sieve and discard the solids that are left over.
2. Return the mixture to simmer over a medium heat to low heat and add the spring onions, prawns and mushrooms, continue to simmer on medium to low heat for about 5 or 6 minutes until the prawns are cooked through.
3. Stir in the lime juice, chillies and coriander, then season to your taste and serve.


Notes:- 


For Tom Yum Ghai substitute chicken for prawns
For Tom Yum Pla  substitute any fish for prawns
For Tom Yum Moo substitute pork for prawns
The shells of the prawns are sometimes added to the stock before sieving




Enjoy