tom yum gung

Ingredients
Shelled prawns 2 lbs.
Clear broth 3 cups
Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk
Kaffir lime leaves, torn 3
Coriander roots 3
Tomatoes (small) 5
Canned mushrooms 1/2 cup
Fish sauce 4 tablespoons
Lime juice 4 tablespoons
Coriander leaves 1 tablespoon
Toasted chili paste, fried 2 tablespoons
Small chilies, lightly pounded 5


Method
Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots. Cover the pot until it begins to boil. Add the tomatoes, mushroom and fish sauce and leave to cook. Add he prawns, wait for the broth to boil, remove the pot from the heat. Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add he small chilies. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, if required add additional spices to taste. Sprinkle the coriander leaves and serve while hot.