Thai4UK - RECIPES - TOM YAM KUNG

		Ingredients
		750 ml. water or light chicken stock
		250 g. shrimps/prawns, shelled and deveined
		2 garlic cloves, minced
		5 kaffir lime leaves (Bai Ma-krut)
		3 thin slices fresh or dried galangal (Kha)
		60 ml. fish sauce (Nam Pla)
		2 stalks lemon glass (Dtakrai), lower 1/3 portion only, cut into 1-in lengths
		2 green onions, sliced
		5 Bird's eye chilli (Phrik Khi Nu), optional
		½ cup sliced straw mushrooms
		60 ml. lime juice
		1 teaspoon chilli paste in soy bean oil (Nam Phrik Pao)
		1 tablespoon chopped cilantro/coriander leaves (Bai Phak Chi)

Tom Yam Kung
(Hot and Sour Shrimp Soup)

Directions

Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli, if using. Shimmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.