Tom Yam Gung : Thai Prawn Soup with lemon grass

Ingredients

• 20 raw prawns , medium size
• 4-5 cups chicken broth/soup stock
• 2 Tbs Sliced lemon grass, lightly pounded, cut into 1 inch long segments
• 4 table spoons fish sauce - nam pla
• 1/3 cup sliced galangal
• 1/2 cup straw mushroom, halved or whole
• 6-8 kaffir lime leaves, shredded
• 4 tablespoons lime juice
• 6 crushed fresh Thai chili peppers (or more to suit your taste)
• 2 tablespoons "nam prik pao" roasted chili in oil
• Fresh coriander for garnish
  

Method
1. Wash the prawns and shell and de-vein them without removing the tails. Bring chicken broth to a boil.
2. Add lemongrass, galanga and lime leaves.
3. Bring back to a boil
4. add mushrooms, fish sauce, prik pao and lime juice.
5. Add prawns and fresh chili peppers.
6. As soon as prawns turn pink (cooked through)

serve garnished with coriander.....enjoy!