Kung Tom Yam (Thai Prawn Soup)

Name: Kung Tom Yam (Thai Prawn Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 lbs raw prawns; 1 tablespoon oil; 8 cups hot water; 1 1/2 teaspoons salt; 2 ea. stalks lemongrass or 4 slices lemon rind, thinly peeled; 2 -3 ea. whole chilies; 1 tablespoon fish sauce; 2 tablespoons lemon juice (to taste); 1 ea. fresh red chili, seeded and sliced; 2 tablespoons chopped coriander leaves (cilantro); 4 ea. spring onions, chopped

Submitted by alohanoa

"Got this from a book entitled "The Complete Asian Cookbook" by Charmaine Solomon"

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6

ingredients

2 lbs raw prawns
1 tablespoon oil
8 cups hot water
1 ¹⁄₂ teaspoons salt
2 ea. stalks lemongrass or 4 slices lemon rind, thinly peeled
2 -3 ea. whole chilies
1 tablespoon fish sauce
2 tablespoons lemon juice (to taste)
1 ea. fresh red chili, seeded and sliced
2 tablespoons chopped coriander leaves (cilantro)
4 ea. spring onions, chopped

directions

Shell and de-vein prawns. Wash prawn heads well, drain thoroughly.
Heat oil in a saucepan and fry heads and shells of prawns until they turn pink. Add hot water, salt, lemon grass or rind, citrus leaves and whole chilies. Bring to a boil, cover and simmer for 20 minutes or until prawns are cooked.
Add fish sauce and lemon juice to taste. This soup should have a pronounced acid flavor, so add sufficient lemon juice to achieve this.
Serve in a large tureen or in soup plates, sprinkled with sliced chili, coriander leaves and spring onions.