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Tom Yum Soup

Fresh prawns, broccoli, baby corn, mushrooms in chicken and prawn stock.

Tom Yum Soup

Chef's Name	:	Chef Jareuk Sri Arun, The ITC Marriott Hotel, New Delhi
Recipe Servings	:	4
Recipe Cook Time	:	25 mins
Recipe Rating	:

Tags: dinner party, oriental, prawns, souip, thai, tom yum soup, winter

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Ingredients

2 1/2 Chicken stock

Prawn stock or vegetable stock (optional)

2 Tbsp thinly sliced lemon grass

1 Tbsp galangal/Thai ginger

4-5 pieces medium sized fresh prawns

Broccoli and baby corn (optional)

3- 4 pieces of mushrooms

5-6 thai whole chillies/bird eye

8-10 kafir lime leaves

1 Tbsp lime juice

Fish sauce - to taste

Method

Take a deep pan, add the stock, lemon grass and galangal and bring it to a boil.

Then add the fresh prawns and mushrooms.

Reduce the flame and stir gently.

As the prawns start turning pink, add the Thai chillies and kafir lime leaves.

Stir again and add the lime juice and fish sauce, which gives a salty flavour.

Boil for 30 seconds and serve hot.

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