Tom Yum Gung 201112055 Ko Iseul (Chloe)

Ingredients
Stock Seafood Stock
(Chicken, Prowm Shells)

Lemongrass
Galengal
Lime Leaf
Red Chili
Fish Sauce
Lime Juice
Onion
Prawns
Mushroom
Cherry Tomatoes

Procedure

Shell the prawns, reserving the heads and shells. Dry the shells on kitchen paper.
Heat the oil in a saucepan and fry the shells and heads until they turn red.
Add water, salt, lemongrass, galangal, lime leaves, chillies and garlic.
Cover and simmer for 20 minutes, then strain and reserve the stock.

Devein the prawns, drop them into the stock and simmer for a few minutes until they are cooked.

Add the fish sauce and lime juice to taste, remove from the heat at once and serve sprinkled with the coriander and spring onionss and a little extra red chilli if desired