Tom Yum Kung Soup

Main Ingredients	Prawns (kolambi/jhinga), Lemon grass
Cuisine	Thai
Course	Soups
Prep Time	Preparation Time
Cook time	Cooking Time
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Non Veg

Ingredients list for Tom Yum Kung Soup

• 20-30 small Prawns (kolambi/jhinga)
• 2 stems Lemon grass
• 6 Kaffir lime leaves
• 4 Fresh red chillies or green
• to taste Salt
• 5-6 Mushrooms sliced
• 2 tablespoons Fish sauce
• 1 teaspoon Red curry paste
• 2-3 tablespoons Lemon juice
• 2 tablespoons Fresh coriander leaves finely chopped

Method

1. Remove the head and shells of the prawns and wash. De-vein and wash them thoroughly under running water. Place the head and shells in a pan with four to five cups water.
2. Bruise lemon grass stems, two kaffir lime leaves and two green chillies in a mortar or tear them with hand and add to the pan. Heat the pan and bring the mixture to a boil, add salt, cover and simmer for fifteen minutes.
3. Take off the heat and strain. Slice the remaining chillies into fine roundels and reserve for garnish. Heat the strained stock and bring to a boil. Add the mushrooms and prawns and simmer for two to three minutes or until the prawns are pink and cooked.
4. Stir in the fish sauce, red curry paste and lemon juice to make the soup sharp and tangy. Adjust the seasoning.
5. Pour into a serving bowl and garnish with green or fresh red chilli roundels, whole kaffir lime leaves and coriander leaves. Serve piping hot immediately. 

Nutrition Info

Calories	542
Carbohydrates	28.5
Protein	73.5
Fat	11.3