Aroma Blended Tom Yam Goong

Ingredients

• 8 king prawns
• 3 hot bird chile / red chile - crushed
• 5 cherry tomato - cut in half
• 5 pieces lemon grass - sliced
• 2 kaffir lime leaves - torn
• 5 pieces galangal - sliced
• 5 straw mushroom - halves cut
• 5 shallots - crushed
• 2 stalks coriander - chopped
• 1 stalk spring onion - sliced
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tsp salt
• 1 tbsp soybean oil
• 8 cups prawn stock
• 1 tbsp sugar

Directions

1. Clean the prawns, shell and de-vein, keep heads and shells aside
2. To make the stock and paste, heat up the soup pot and add oil and one fifth of the herbs
3. Fry the prawn heads and shells
4. Add 1 litre of water let it boil for 10 minutes, strain to get 8 cups of stock
5. Blend the rest into a fine paste.
6. Bring the stock to a boil, add prawns and the rest of herb ingredients to a boil for a few minutes.
7. Season with lime juice, salt, fish sauce, sugar and a spoon of the prepared paste
8. Boil for 3 more minutes.
9. As a final touch, garnish with spring onion and coriander sprigs
10. Serve the soup hot to maximize the aroma, flavor and taste. Please note: amount of chilies can decreased if you don't like the soup too spicy.