Tom Yum

Tom Yum

Ingredients

2 stalks Lemon Grass

5 cups Chicken Stock

5 Bird's Eye Chillies Bruised

2 Coriander Roots Bruised

1 inches knob Galangal - peeled and sliced

5 Kffir Lime Leaves

400g Prawns

100g Straw Mushroom

10 Meat Balls

3 Pieces of Egg Beancurb

1 Sprig Coriander

Seasoning

3 Tbsp Lime Juice

2 Tbsp Fish Sauce

1 Tbsp Thsi Tom Yum Paste

Methods

1. Bruised the lemongrass and cut into short lengths.

2. Bring chicken stock to the boil over medium heat.

3. Add bird's eye chillies, coriander root, galangal, kffir like leaves and lemon grass.

4. Return stock to the boil for anothe 5 mins.

5. Scoop out coriander root, galangal, kaffir lime leaves and lemon grass. 

6. Add prawns, mushrooms, meat ball, egg beancurd and return to boil again.

7. Add seasoning and remove from heat.

8. Serve and garnished with coriander leaves.