INGREDIENTS :
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- Chicken stock 2 cups
- Fresh mushrooms, quartered 5 oz.
- Fish sauce 4 - 5 tbsp.
- Fresh prawns, peeled 8 oz.
- Kaffir lime leaves 2 leaves
- Bird's eye chili peppers 4 whole
- Fresh coriander leaves 4 sprigs
- Fresh lemon grass, sliced thin 3 tbsp.
- Fresh lime juice 5 - 7 tbsp.
- (2 servings)
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HOW TO COOK :
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1. In a pot, bring to the boil the chicken stock, kaffir
lime leaves and lemon grass.
2. Allow the stock with the herbs to boil for one minute
to allow the herbs to impart their scent to the stock.
Add fresh mushrooms and boil until done (one minute).
3. While the liquid is still boiling add the prawns
and season with fish sauce and lime juice. Garnish with
bird's eye chili peppers and coriander leaves, serve
immediately. Do not over cook the prawns, once the prawns
turn white, turn off the heat.
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Tips :
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Both lemon grass and kaffir lime leaves are available
in Asian grocery stores the world over. They are usually
dried then exported so rehydrate them before using.
Tom yum kung is a well known dish. It has a delicate
flavor, so when you season the soup, add the lime juice
last and a little at a time, tasting the soup as you
season. Should you add too much to the soup it cannot
be corrected, hence make lime juice the last flavoring
ingredient. |
Ref : http://www.mcdang.com
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