Tom Yum Kung Soup

Ingredients 

• 8-10 tiger prawns, shelled and deveined
• 8-10 tiger prawns heads and shells
• 1 cup chopped fresh coriander leaves
• 1 tablespoon roughly chopped lemon grass
• 5-6 kaffir lime leaves
• 1 tablespoon finely chopped galangal
• 2 bird’s eye red chillies, chopped
• 4-5 mushrooms, cut into dices
• 1 tablespoon fish sauce
• 1 teaspoon red chilli paste
• Salt to taste
• 1 tablespoon finely chopped lemon grass
• 2 tablespoons lemon juice

Method

1. Take the prawn heads and shells in a deep non-stick pan on heat. Add 5 cups water, ½ cup chopped coriander, roughly chopped lemon grass, half the kaffir lime leaves and ½ tablespoon chopped galangal. Mix well and bring to a boil.
2. Add half the red chillies, stir to mix and continue to boil for 10 more minutes. Strain the stock and set aside.
3. Heat strained stock in a non-stick wok and bring to a boil. Add mushrooms, remaining chopped coriander, prawns, remaining kaffir lime leaves, galangal, and fish sauce and mix well.
4. Add red chilli paste, mix well and add salt, finely chopped lemon grass. Mix well and boil for 2 minutes.
5. Add remaining red chillies and mix well. Add lemon juice and mix well.
6. Serve hot.