东炎汤 Tom Yam Soup

Ingredients:
2 cups prawns (shrimp)—washed, peeled and deveined
3 cups water or chicken stock (if using water, keep the shrimp peelings to flavour the broth)
6 garlic cloves, crushed
6 shallots, sliced
2 lemongrass stalks, lower 2/3's sliced into 1 inch pieces
10 thin slices ginger
2 cups straw mushrooms, cut in half
2 tomatoes, each cut into 8 pieces
10-20 small, green chillies, cut in half lengthways
3 tablespoons fish sauce
5 kaffir lime leaves, torn into pieces discarding stem
2 tablespoons lime juice
1/2 cup coriander, chopped

Methods:
01a). If using water & shrimp peelings: Put peelings in pot with water, bring to a boil.
01b). If using chicken stock: Put into soup pot, bring to a boil.
02. Add garlic, shallots, lemongrass and ginger, and bring to a boil.
03. Add mushrooms and tomatoes, bring back to a boil.
04. Add the chillies and fish sauce, followed by kaffir lime leaves. Cook gently for 2 minutes.
05. Add prawns/shrimp and cook for 1 minute (until shrimp turn pink).
06. Turn off the heat, add lime juice.
07. Serve garnished with coriander.

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