Tom yan gung (prawn soup)

By admin
30 March 2012

Elmimen Kets of Cape Town has been to Thailand 13 times and says she wouldn’t mind living there. She has done several cooking courses. She sent us a few soup recipes, but this one was by far the best.

Preparation time: 10 min

Cooking time: 20 min

Serves: 4-6

10 ml (2 t) olive oil

1 lemon grass stem, finely chopped

15 ml (1 T) fresh ginger, finely chopped

2 red and 2 green chillies, seeded and chopped

2 garlic cloves, chopped

500 ml (2 c) chicken stock

8 prawns, deveined and shelled

15 ml (1 T) fish sauce

200 g mushrooms, roughly chopped

butter

handful coriander, chopped

Heat the oil in a saucepan. Add the lemon grass, ginger, chillies and garlic and stir-fry for 1 minute.

Add the chicken stock and prawns and simmer for 2 minutes.

Fry the mushrooms in a little butter until lightly browned and add to the soup mixture.

Remove from the heat and add the coriander.

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