Tom yum Kung
Good to try a Korean recipe
- Prawns - 20 small sized , mushrooms - 5-6 , fresh coriander leaves - a few sprigs , green or fresh red chillies - 4 , lemon grass - 4 inch stalk , lime leaves - 6 , salt - to taste , fish sauce - 2 tbsps , Thai red curry paste - 2 tsps, lemon juice - 3 tbsps .
- 1. Remove head and shells of prawns , de-vein and wash them thoroughly under running water . 2. Clean , wash and slice the mushrooms , clean , wash and chop the coriander leaves . Remove stems and wash chillies . Wash lemon grass and lime leaves .3 . Place the heads and shells in a microwave bowl with 4 to 5 cups of water . Bruise lemon grass stems , two lime leaves and two green chillies in a mortar or tear them with hand and add to the pan . Add salt cover and cook for15 mints on microwave High ( 100 percent ) . Strain the stock . 4. Slice the remaining chillies into fine roundels and reserve for garnish . 5. In a large microwave casserole add the stock , sliced mushrooms and prawns . Cover and cook ( simmer ) for 8 mints on. Microwave medium (70 percent ) . Or until the prawns are pink and cooked . 6. Stir in the fish sauce , red curry paste and lemon juice to make the soup sharp and tangy . Adjust the seasoning . 7. Pour into a serving and garnish with green or fresh red chilli roundels and the whole lime leaves . Serve piping hot
Leave a review or comment