Tom Yum Kung

Ingredients:                                                      Serving: 4 packs

Prawn                  450gm
Water                  1 ltr
Lemon Grass            2 stem
Salt                   1 tsp
Lime Leaves            3 no.
Fresh Red Chilli       3 no.
Thai Fish Sauce        1 tsp
Lemon                  2 pcs
Tom Yam Paste          tt

For Garnish:
Red chilli cut into rings
Shredded lime leaves

Methods:
- On a large pot prepare the prawn stock over high heat using water, prawn (white or fat parts of the shrimp is used other parts are cleaned by peeling off the backs and snapping off the top part of the heads), lemon grass, salt, lime leaves and fresh red chilli. Heat the stock until it boils or for 15 minutes.
- Strain the stock; set aside the boiled prawn as it will be used later or you can use fresh prawns.
- Bring the stock on medium heat for boiling then add the prawns with a pinch of salt.
- Add the Thai Fish Sauce, Lemon and Tom Yam Paste according to taste.
- After boiling 4-5 minutes; season the soup and taste it then remove it from the heat.
- Garnish Tom Yum Kung soup with shredded lime leaves and red chilli cut into rings shape and serve.