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Prawns with Lemon Grass Soup
Tom Yam Kung |
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20 prawns (shrimp), medium size
4-5 c water
3 shallots, finely chopped
2 stalks lemon grass (lightly pounded, cut into 1 inch long segments)
2 tbsps fish sauce
2 slices fresh or dried galanga root
20 small mushroom,halved or whole
6 kaffir lime leaves
3 tbsps lime juice
2-3 chilies
5 coriander leaves and spring onions
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1. Wash the prawns and de shell them without removing the tails. Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galanga root. Boil for 3 minutes.
2. Add the prawns and mushrooms, and cook until the prawns turn pink. Add the kaffir lime leaves, lime juice and chilies.
3. Cover and remove from the heat. Sprinkled with coriander leaves and chopped spring onion and serve hot. Servings.
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Preparation Time: |
Serves: 4-5 |
| Recipe Origin: Thailand |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 7045 times. |
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