Tom Yum Goong
Serves 4
![[tom_yum_kung_b.jpg]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLiDBcfk4zO6yESp1IDKaV6o4EOP3zAPSA8mqa0NeHB7TFxUbbv79U-MCaGw5vT-bAmvDkbhlx2mnaPGgJosJDXN403YTtOmM4dy0QFdRdqx_yXiMi7BCoSjGp09qk5FQxQ9SOGa43BFS/s1600/tom_yum_kung_b.jpg)
Ingredients:
3 cups chicken stock
3 stalks of lemon grass, cut into ¼ inches
5 kaffir lime leaves
12 medium-sized prawns
½ cup fresh or straw mushrooms, halved
3 fresh small whole green chilies
¼ cp coriander leaves and stems, sliced
3 tbsp lime juice
½ tbsp fish sauce
Instructions:
1. Boil the stock in a pot, add the lemon grass and lime leaf, then the prawns and mushrooms.
2. When the prawns are cooked, about 8-10 minutes, remove the pot from the heat and add the rest of the ingredients.
3. Adding more fish sauce or lime juice, the soup should be spicy-sour and a little salty.