Spicy Prawn Soup

Tom Yam Gung

Ingredient

200 g mushrooms

2 spring onions

16 peeled prawns

1 l chicken soup stock

3 tbs lemon juice

1 ts chili paste

3 tbs fish sauce

1/2 Kaffir-lime

Takes 20 minutes

1. In a pot bring chicken soup stock to boil.
2. Cut mushrooms into half. Cut spring onions into 2 cm long pieces. Wash prawns.
3. Add lemon juice, chilipaste and fish sauce to the chicken soup stock and stir.
4. Add mushrooms, spring onions and prawns and let simmer for ten minutes.
5. Reduce heat and season with Kaffir-lime juice.