Tom Yam Goong (Clear Prawn Soup with Lemongrass)

Course : Soups
Serves: 4
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1/2 liter Chicken Stock
12 medium Prawns, Peeled and Cleaned
2 stalks Lemongrass, Thinly Sliced
40 grams Galangal Root, Sliced
4 medium Kaffirlime Leaves
2 medium Tomatoes, Diced
5 medium Bird Chillies, Crushed
100 grams Straw Mushrooms, Quartered
3 Tablespoon Fish Sauce
3 Tablespoon Lime Juice
1 Tablespoon Chilli Paste in Oil
10 grams Coriander Leaves

Preparation / Directions:

Preparation : • Bring the chicken stock to a boil, add the lemongrass, galangal, kaffirlime leaves and mushrooms and boil for approximately three minutes. • Add chilli paste, chillies, tomatoes and prawns and simmer on low heat. • Then season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice. CHEF’S TIP: • If no straw mushrooms are available fresh champignons can be used as substitute. • Tom yam can also be made with fish or seafood. • For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce.

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