tom yam gung soup
servingsservings4
cooking15minutes
ingredients:
1 litre vegetable stock
400 g frozen prawns
200 g mushrooms cut in half
2 cm galangal sliced finely
4 teaspoons fish sauce
0.5 teaspoon thai red curry paste
1 bunch coriander
4 kaffir leaves
2 spring onions sliced finely
2 tomatoes chopped
1 shoot lemon grass in 3cm pieces
1 lime juiced
method:
  1. Bring the stock to the boil and add the galangal, coriander stalks, lime leaves, lemon grass and spring onions and boil for 5 minute.
  2. Reduce the heat to low and add the shrimps, fish sauce and the curry paste and simmer for 8-10 minutes. Season to taste with lime juice and garnish with the shredded coriander leaves. Add a little more curry paste if it is not spicy enough.
recipe notes:

Fresh Coriander: I have, until now, never met anyone who is indifferent to to the taste of fresh coriander. Either they love it or they hate it and say it tastes like soap. I usually just place a small bowel of it on the table and ask everyone to help themselves.