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Tom Yam Gung
Serves 4
| 200 g mushrooms | |
| 2 spring onions | |
| 16 peeled prawns | |
| 1 l chicken soup stock | |
| 3 tbs lemon juice | |
| 1 ts chili paste |  |
| 3 tbs fish sauce | |
| 1/2 Kaffir-lime | |
= available
at Asian grocers
Takes 20 minutes
- In a pot bring chicken soup stock to boil.
- Cut mushrooms into half. Cut spring onions into 2 cm long pieces. Wash prawns.
- Add lemon juice, chilipaste and fish sauce to the chicken soup stock and stir.
- Add mushrooms, spring onions and prawns and let simmer for ten minutes.
- Reduce heat and season with Kaffir-lime juice.
