Tom Yum Goong

Ingredients

Raw prawns, shelled, devained, only tail on 20 each (500g)

Chicken stock 4 cups (1 liter)

Water (with a 2-3 tsp of Maggie) 4 cups (1liter)

Lemon Grass, minced 2 Tbsp.

Kaffir lime leaves 8 each

Ginger, sliced thinly 3 tsp. (15g)

Red Thai Chillies, seeded, minced 2 each

Lime juice ¼ cup (60ml)

Fish sauce 1 Tbsp.

Cilantro leaves, loosely packed ¼ cup

Green onions, sliced thinly 2 each

Procedure

1. Heat combined chicken stock, water, lemon grass, lime leaves, ginger, and chilli in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Strain the mixture through a muslin lined strainer into another saucepan. (discarding the solids)
2. Add lime juice and fish sauce to stock mixture; bring to a boil. Add the prawns; cook, uncovered, until the prawns just change color. Stir in remaining ingredients just before serving.