Kung Tom Yam

Ingredients
81/2 pound fresh mushrooms, halved or quartered
 * 2 pounds small raw prawns
 * 1 tablespoon vegetable oil
 * 8 cups hot water
 * 1 1/2 teaspoons salt
 * 2 stalks lemon grass or 4 strips lemon rind, peeled thinly
 * 4 lemon or other citrus leaves
 * 2 or 3 fresh whole birdseye chilies
 * 1 tablespoon fish sauce
 * 1/2 cup fresh lemon juice
 * 2 tablespoons chopped fresh cilantro leaves (no stems)
 * 4 green onions (green tops included), chopped
 * 2 ripe tomatoes, quartered (optional)
 * Cooked rice

Directions

 * 1) Wash, shell (save the shells) and de-vein prawns.
 * 2) Heat oil in large soup pot and saute shells until they turn pink.
 * 3) Add hot water, salt, lemon grass or rind, citrus leaves and whole chilies.
 * 4) Bring to a boil, cover and simmer for 20 minutes.
 * 5) Strain stock, return to a boil, add prawns and mushrooms (about a minute after the prawns) and simmer for 3 to 4 minutes or until prawns are cooked.
 * 6) Remove from heat and add fish sauce, lemon juice, cilantro leaves, green onions and the tomato.
 * 7) Suggested serving: Spoon desired amount of cooked rice into individual serving bowls and ladle hot soup over rice.
 * 8) Serves 4 to 6.

Contributed by:
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group