Tom Yum Soup

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500ml prawn stock (made of MANY prawn heads and shells), alternatively use fish
stock, chicken broth or vegetable boullion
20 tiger prawns peeled
Juice of 1 lime or lemon (or 4 tbs of tamarind juice)
5 shallots, sliced
3cm galangal, sliced
6 kaffir lime leaves (you can get dried ones in Føtex)
2 stock lemon grass, cut into half, smashed
3 big red chillies, pounded or finely chopped with seeds
5 tomatoes, sliced quarter
10 white mushrooms, sliced
1 tablespoon of fish sauce

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4 prs.
1. Fry the shallots, galangal, lemon grass and chillies until fragrant. Add mushroom and continue to fry until golden
brown. Add tomatoes and fry.

2. Add the prawn stock and kaffir lime leaves and let it boil for 15 minutes.

3. Add prawns and fish sauce. Taste with fish sauce.

4. Add lime/lemon/tamarind juice and boil for 3 minutes or until prawns are cooked (do not overcooked the prawns!)

If you like it extra spicy, you can taste it with a few teaspoons of sambal oelek.

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Af: cassie