TOM YUM SOUP

INGREDIENTS

SHRIMP	500 GM
SEA FOOD STOCK	1 LTR
LEMON GRASS	100 GM
GALANGAL	50 GM
LEMON LEAVES	2 GM
RAW RED CHILIES	2 GM
GARLIC	30 GM
MUSHROOM	50 GM
ONION	30GM
TOMATO	50 GM
FISH SAUCE	2 ML
TOM YUM PASTE	100 GM
CORIANDER LEAVES	5 GM

METHOD

Peel the prawns. Place heads and shell in pot, reserve meat. Use a meat mallet or similar to bash the garlic, chili and lemongrass so they burst open to release flavor. Add into pot. Crush lime leaves with your hands. Add into pot.

Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes. Strain the broth, discard the prawn shells etc., and then return broth into same pot over low heat. Add onions and mushrooms, tom yum paste simmer 3 minutes. Add tomatoes, simmer for 1 minute. Add prawns, simmer 2 minutes or until just cooked. Stir in sugar and fish sauce, simmer for 1 minute. Add lime juice, then taste. Adjust sweet to your taste. Ladle into bowls and serve with boiled shrimp and fresh chili. This is the clear Tom Yum.

300gm. 148Cal. 5% 4g Carbs. 30% 9g Fat. 15% 11 g Protein.