Starters

THAI HOT AND SOUR PRAWN SOUP (Tom Yum Khung)

Serves 1

Ingredients

6 prawns
¼  cup straw mushroom, cut into quarters
2 cups chicken stock
3 hot chilies, crushed
1 stick lemongrass, halved and crushed
3 thin slices of galangal
2 kaffir lime leaves, stems removed
½ onion, cut into quarters
1 tbsp tom yum paste
1½  tbsp fish sauce
1 tsp sugar
2 tbsp lime juice
1 tomato, cut into quarters
1 tbsp fresh coriander, roughly chopped
1 tbsp spring onion, roughly chopped

Method

1.    Place the chicken stock into the pot and bring it to the boil over medium heat
2.    Add lemongrass and galangal then keep cooking for a few minutes or until fragrant
3.    Add mushroom, onion and cook until boiling
4.    Add fish sauce, tom yum paste, sugar, chilies and stir well to combine then add prawn
5.    When the prawn is cooked, add tomato, kaffir lime leaves, coriander and spring onion
6.    Remove the heat and add lime juice then transfer to the bowl