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.

This article is reserved for Sunday Times subscribers.

A subscription gives you full digital access to all Sunday Times content.

Please visit SundayTimes.co.za in your desktop to view our latest subscription options.

Already subscribed? Simply sign in below.

Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.