Tom Yam Kung Shrimp Soup

Serving Size : 4
Ingredients

for prepare Tom Yam Kung Shrimp Soup

:

Amount	Measure	Ingredient - Preparation Method
1	pound	prawns, 25-30 count, shelled and deveined - (save shells)
3	cloves	garlic - crushed
6		kafir leaves - * see note
6	tablespoons	lemon juice
6	tablespoons	Thai fish sauce
1	stalk	fresh lemon grass - **see note
1	teaspoon	sugar
ground Thai red chili pepper to taste tom yam kung shrimp soup
1/2	cup	straw mushrooms
1/4	cup	cilantro - coarsely chopped

1. Remove shells from prawns and rinse. Put shells in a pot and add enough water to cover them. Cover pot, bring mixture to boil and simmer for 15 minutes. Strain. this is the broth which can be set aside. 2. Combine garlic, kafir leaves, lemon juice, Thai fish sauce, lemon grass, sugar and chili pepper. (Sauce can be made several days in advance and stored in the refrigerator.) 3. Bring soup stock to a boil, add prawns, mushrooms, and basic sauce. Bring to boil briefly until prawns cook. Garnish with cilantro.

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