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:
- Heat up the chicken broth with tom yum paste and bring it to a boil.
- Add in lemon glass, onion, lengkuas, coriander roots and kaffir lime leaves to the spicy soup. Simmer for 20 minutes.
- Keep the soup boiling, add in prawns, fish sauce and ajinomoto to taste. Cooked the prawns till done and removed to a soup bowl.
- 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.
