Hot and sour soup with prawns (Tom Yam Gung)

01 April 2015 - 02:56 By Sunday Times Food Weekly

Hot and sour soup with prawns (Tom Yam Gung) Ingredients500ml (2 cups) quality chicken stock2 dried lime leaves2 stalks lemon grass, thinly sliced150g mushrooms, quartered250g fresh prawns in shell, deveined60-75ml (4-5 tbsp) fish sauce75-105ml (5-7 tbsp) lime juice2 whole bird's eye chilliesSmall handful fresh coriander leavesMethodIn a pot, bring the chicken stock, lime leaves and lemon grass to the boil. Add mushrooms and boil until just tender.While the liquid is still boiling, add the prawns, fish sauce and lime juice, adjusting sauce and juice to your taste.Garnish with chillies and coriander leaves and serve immediately. Serves 2..

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