Tom Yam Goong I

Description
Serves 4

Ingredients
1 liter (about 4 1/2 cups) chicken stock 12 prawns, peeled and cleaned 2 stalks lemongrass, thinly sliced 40 grams galangal root, thinly sliced 4 kaffirlime leaves 2 tomatoes, diced 5 bird chilies, crushed 100 grams (3 1/2 ounces) straw mushrooms, quartered 3 tablespoons fish sauce 3 tablespoons lime juice 1 tablespoon chili paste in oil 10 grams coriander leaves (cilantro)

Directions
Bring the chicken stock to a boil, add the lemongrass, kaffirlime leaves, and mushrooms, and boil for approximately 3 minutes. Add chili paste, chilies, tomatoes, and prawns and simmer on low heat. Season with fish sauce and lime juice to your liking. Sprinkle coriander (cilantro) leaves on top and serve with steamed rice.

Chef's Tip: If no straw mushrooms are available, fresh champignons can be used as a substitute

Tom yam can also be made with fish or seafood For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce.