 
Thai Prawn Soup with Lemongrass "Tom Yum Goong"(Classic Thai piquant soup)
Preparation Time: 20 minutes
Number of Servings: 5
Calories Per Servings: 75
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Ingredients:
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| 20 prawns, medium size
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| 4-5 cups water
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| 3 shallots (or small red or purple onions), finely chopped
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| 2 stalks lemon grass, lightly pounded, cut into 1 inch long segments
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| 2 table spoons fish sauce
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| 2 slices fresh or dried galangal root
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| 20 small mushroom, halved or whole
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| 2-3 teaspoons zest of lime
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| 3 tablespoons lime juice
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| 2-3 habanera or Birdseye chili peppers
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| 5 coriander leaves and spring onions
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Directions: Wash the prawns and 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. Add the prawns and mushrooms, and cook until the prawns turn pink. Add the lime zest, lime juice and chili peppers. Cover and remove from the heat. Sprinkled with coriander leaves and chopped spring onion and serve hot.
Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste (available from http:/ www.importfood.com/recipes/thaiprawnsoup.html). Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 birdseye chili peppers and onions, and serve garnished with cilantro.
Enjoy!
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Submitted By: Jerry Good of Issaquah, WA 98027
Email/Web Site: jerry@importfood.com
Original Source of Recipe: ImportFood.com
Date Submitted: 10/13/1999 11:57:37 AM
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