Tom Yum Goong

Ingredients:
16 prawns (medium size)
1/4 cups of tamarind concentrate
1/3 cups of lime juice
2 tomatoes, cut into wedges
1.5 tablespoon of brown sugar
6 button mushroom, cut into half
10 Chillies Padi
2 tablespoons of fish sauce
6 kaffir lime leaves
1/4 cup of coriander leaves
5 cm of fresh ginger, thinly sliced
4 cm of Galangal, thinly sliced
2 lemongrass, white part only, bruised and thinly sliced
2 stalks of Sping onion, diagonally and thinly sliced
5 shallots, finely chopped
Remove the heads and shells of the prawn, but keep the tail intact. De vein the prawn, set aside. Reserve the prawn heads and shells- we need this to make the soup base.


Heat 2 tablespoons of oil in wok. Add the prawn heads and shells , stir-fry until shells and heads turn orange color. This will bring out all the delicious taste and smell of the prawn.

Add about 1.5 liter water ( I fill my medium size pot half full). Add the prawn heads and shells in and bring to boil, and simmer for a good 15 minute.

Add in lemongrass, ginger, galangal,lime leaves, chilies padi. Bring soup to boil and further simmer for another 20 minute.

Strain the soup to remove all the ginger, galangal, prawn heads, prawn shells and lemongrass.Reserve part of the lemongrass in the soup.

Return soup to pot, add in tomatoes, shallots, spring onion, lime juice,tamarind concentrate,fish sauce and brown sugar. Bring to boil. Cook for 3 minute.

Add prawn in and further cook for 3 minutes.

Adjust the taste with sugar and fish sauce according to your taste.

Stir in the coriander leaves just before serve.