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Kung Tom Yam (Thai Prawn Soup)

  • 40minutes
  • 211calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs raw prawns

  2. 1 tablespoon oil

  3. 8 cups hot water

  4. 1 1/2 teaspoons salt

  5. 2 ea. stalks lemongrass or 4 slices lemon rind , thinly peeled

  6. 2 -3 ea. whole chilies

  7. 1 tablespoon fish sauce

  8. 2 tablespoons lemon juice (to taste)

  9. 1 ea. fresh red chili, seeded and sliced

  10. 2 tablespoons chopped coriander leaves (cilantro)

  11. 4 ea. spring onions , chopped

Instructions Jump to Ingredients ↑

  1. Shell and de-vein prawns. Wash prawn heads well, drain thoroughly.

  2. Heat oil in a saucepan and fry heads and shells of prawns until they turn pink. Add hot water, salt, lemon grass or rind, citrus leaves and whole chilies. Bring to a boil, cover and simmer for 20 minutes or until prawns are cooked.

  3. Add fish sauce and lemon juice to taste. This soup should have a pronounced acid flavor, so add sufficient lemon juice to achieve this.

  4. Serve in a large tureen or in soup plates, sprinkled with sliced chili, coriander leaves and spring onions.

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