Tom Yum Kung

Recipe Ingredients

5 cups	1185ml	Fish stock
1		Lemon grass root - finely chopped
1		Lime - thinly sliced (small)
2		Kaffir lime leaves
1		Red chiles - seeded
8		King prawns - fresh, in shell
2		Squid - cleaned, cut in rings
2 tablespoons	30ml	Fish sauce
1		Spring onions - chopped
4 sections		Coriander

Recipe Instructions

1. Bring stock to boil and add lemon grass, lime, lime leaves and chili. Simmer for 7 min.

2. Peel prawns, leaving tail and head in place. Cut along back and remove vein.

3. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked.

4. Garnish soup with spring onion and coriander.

Source:
Nila Sweeney

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