TOM YAM GOONG (Thai Prawn Soup With lemongrass)

  Servings : 4
  Time Preparation : 30 minutes

  Ingredients :

  4 cups (1 liter) Chicken Stock
  5 pcs kaffir lime leaves
  2 garlic, minced
  2 shallot, sliced
  5 cm fresh galangal root, sliced
  4 stalks lemongrass, cut into 2cm lenght
  12-16 medium prawns, shells intact
  1 cup (150 g) fresh or canned straw mushrooms
    or button mushrooms, sliced in half   
  6-10 bird's-eye chilies , smashed
  1 tsp chilli paste
  2 tomato cut into 4 pcs each
  1/2 cup coconut milk
  Salt to taste
  3 tablespoons lime juice, or to taste
  1/2 tablespoon fish sauce, or to taste
  3 sprigs fresh coriander leaves (cilantro)

  How To cook :

  1. Bring the stock to a boil and add lime leaves, garlic, shallot,
      galangal, and lemongrass . Simmer for 15 minutes.
  2. Add the prawns, mushrooms and chillies and simmer for 3 minutes.
     Add tomato, coconut milk, salt, the lime juice and fish sauce to taste.
     The soup should be spicy-sour and a little salty. Pour the soup
     into the bowl, stir, garnish with the cilantro leaves, and serve hot.