Thai Cooking - some popular recipes

Sour & Spicy Prawn Soup - Tom Yam Koong

Ingredient
Make 4 bowls

2 coriander roots and stems

600ml/1 pint/21¼2 cups chicken stock

12 thin slivers galangal

2 stems lemongrass, finely chopped

4 kaffir lime leaves

8 small button mushrooms, quartered

8 king prawns, shelled, deveined and headless but with tail attached

2tbsp fish sauce

11¼2tbsp lemon juice

1¼2tbsp Nam Prik

  For the garnish

fresh coriander leaves for sprinkling

In a mortar, crush the green chillies with the coriander roots and stems.

Heat the stock to boiling point in a saucepan. Add the galangal, lemongrass,
kaffir lime leaves and mushrooms and bring back to the boil.

Add the prawns, fish sauce, crushed chillies and coriander roots and stems,
lemon juice and Nam Prik Phao and simmer for 1 minute.

Serve hot in individual soup bowls, allowing 2 prawns per person.
Sprinkle with coriander leaves to serve.