Traditional Thai recipe (Game)

Recipe:Tom Yum Kung

Ingredients:

• 500 g prawns – cut away the whiskers, legs and deveined but leave the shells intact.
• 3 cups of chicken broth
• 2 ½ tbsp tom yum paste [use more if you like]
• 1 lemon grass – slice into ½ cm thick
• 1 small onion – peeled and sliced
• 1 cm lengkuas/galangal – sliced
• 3 coriander roots
• 3 kaffir lime leaves
• Few chilli padi
• ½ lemon – extract the juice [may use more]
• Coriander leaves
• Fish sauce and ajinomoto to taste
• 6 fresh button mushrooms – washed and sliced [shitake mushrooms may be used]

Method:

1. Heat up the chicken broth with tom yum paste and bring it to a boil.
2. Add in lemon glass, onion, lengkuas, coriander roots and kaffir lime leaves to the spicy soup. Simmer for 20 minutes.
3. Keep the soup boiling, add in prawns, fish sauce and ajinomoto to taste. Cooked the prawns till done and removed to a soup bowl.
4. Add in the button mushrooms, chilli padi, coriander leaves and lemon juice, brings it to a boil and spoon this soup on the prawns. It’s ready to be served.