Tom Yam Goong I

Description
Clear prawn soup with lemongrass. Tom yam can also be made with or seafood for vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce.
 * Serves 4

Ingredients

 * 1 liter (about 4½ cups) chicken stock
 * 12 prawns, peeled and cleaned
 * 2 stalks lemongrass, thinly sliced
 * 40 g galangal root, thinly sliced
 * 4 kaffir lime leaves
 * 2 tomatoes, diced
 * 5 bird chilies, crushed
 * 100 g (3½ ounces) straw mushrooms, quartered
 * 3 tablespoons fish sauce
 * 3 tablespoons lime juice
 * 1 tablespoon chili paste in oil
 * 10 g coriander leaves (cilantro)

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

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