Tom yum kung (hot!!!)

4 servings

Ingredients

Quantity Ingredient
5 cups Fish stock
1 Lemon grass root -- finely
Chopped
1 small Lime -- thinly sliced
2 Kaffir lime leaves
1 Red chiles -- seeded
8 King prawns -- fresh, in
Shell
2 Squid -- cleaned,cut in
Rings
2 tablespoons Fish sauce
1 Spring onions -- chopped
4 Sprigs coriander

Directions

1. Bring stock to boil and add lemon grass, lime, lime leaves and chili. Simmer for 7min.

2. Peel prawns, leaving tail and head in place. Cut along back and remove vein.

3. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked.

4. Garnish soup with spring onion and coriander.

Recipe By : Nila Sweeney

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