You may also like
Categories:
chicken lime stalk lemongrass lime fish sauce red chilies sugar button mushrooms spring onions Coriander
Viewed: 54 - Published at: a year agoIngredients
- 1 12 liters chicken stock
- 1 12 tablespoons tom yam paste
- 4 kaffir lime leaves, finely chopped
- 1 stalk lemongrass, tender inner part only, roughly chopped
- 1 lime, juiced
- 4 tablespoons fish sauce
- 3 small fresh red chilies, finely chopped
- 1 teaspoon sugar
- 150 g button mushrooms, halved or quartered
- 500 g peeled raw prawns
- 5 small spring onions, cut into short lengths and then into strips
- 1 bunch coriander, chopped
Method
- Heat the stock and tom yam paste in a good sized pot with the lime leaves, lemon grass, lime juice, fish sauce, chillies and sugar.
- Bring to a boil and add the mushrooms, simmering for a couple more minutes.
- Add prawns and spring onions, cooking for a further 2-3 minutes or until the prawns are cooked but tender.
- Sprinkle with a little coriander and serve.
