Kung Tom Yam (Thai Prawn Soup) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Got this from a book entitled The Complete Asian Cookbook by Charmaine Solomon Ingredients:
2 lbs raw prawns |
1 tablespoon oil |
8 cups hot water |
1 1/2 teaspoons salt |
2 ea. stalks lemongrass or 4 slices lemon rind, thinly peeled |
2 -3 ea. whole chilies |
1 tablespoon fish sauce |
2 tablespoons lemon juice (to taste) |
1 ea. fresh red chili, seeded and sliced |
2 tablespoons chopped coriander leaves (cilantro) |
4 ea. spring onions, chopped |
Directions:
1. Shell and de-vein prawns. Wash prawn heads well, drain thoroughly.
2. Heat oil in a saucepan and fry heads and shells of prawns until they turn pink. Add hot water, salt, lemon grass or rind, citrus leaves and whole chilies. Bring to a boil, cover and simmer for 20 minutes or until prawns are cooked.
3. Add fish sauce and lemon juice to taste. This soup should have a pronounced acid flavor, so add sufficient lemon juice to achieve this.
4. Serve in a large tureen or in soup plates, sprinkled with sliced chili, coriander leaves and spring onions.
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