Hot and Sour Soup with Prawns

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Hot and Sour Soup with Prawns (TOM YUM KUNG)

Chicken stock2cups
Fresh mushrooms, quartered5oz.
Fish sauce4 - 5tbsp.
Fresh prawns, peeled8oz.
Kaffir lime leaves2leaves

Bird's eye chili peppers4whole
Fresh coriander leaves4sprigs
Fresh lemon grass, sliced thin3tbsp.
Fresh lime juice5 - 7tbsp.
(2 servings)

1. In a pot, bring to the boil the chicken stock, kaffir lime leaves and lemon grass.
2. Allow the stock with the herbs to boil for one minute to allow the herbs to impart their scent to the stock. Add fresh mushrooms and boil until done (one minute).
3. While the liquid is still boiling add the prawns and season with fish sauce and lime juice. Garnish with bird's eye chili peppers and coriander leaves, serve immediately. Do not over cook the prawns, once the prawns turn white, turn off the heat.

Both lemon grass and kaffir lime leaves are available in Asian grocery stores the world over. They are usually dried then exported so rehydrate them before using. Tom yum kung is a well known dish. It has a delicate flavor, so when you season the soup, add the lime juice last and a little at a time, tasting the soup as you season. Should you add too much to the soup it cannot be corrected, hence make lime juice the last flavoring ingredient.