TOM YAM KUNG

TOM YAM KUNG Spicy blue river prawn soup with lemongrass and straw mushrooms
For the prawn stock

400 grm. Prawn heads

1900 grm. Water

40 grm. Galangal roots, crushed

20 grm. Lemongrass, crushed

10 grm. Coriander roots, crushed

2 pcs. Kaffir lime leaves

Preparation

- Mix the prawn heads, plain water, galangal roots, lemongrass, coriander roots, and kaffir lime leaves and boil together for stock, and then strain.

For the spicy prawns soup

1440 grm. Prawn stock (from above)

40 grm. Chili paste

12 grm. Galangal roots, shredded

12 grm. Lemongrass, thinly sliced

1 grm. Kaffir lime leaves, shredded

132 grm. Straw mushrooms, halved and boiled

108 grm. Fish sauce

56 grm. Lime juice

256 grm. Blue river prawns, shelled, deveined, and cleaned (8 pcs.)

8 grm. Bird's eye chilies, crushed

Preparation

- Heat prawn stock over high heat. Add galangal roots, lemongrass, straw mushrooms and blue river prawns; bring to a boil.

- Season with chili paste, fish sauce, and lime juice.

- Add the kaffir lime leaves and bird's eye chilies.

- Garnish with coriander leaves and shredded big red chilies.