See Also: Fish and Seafood · Soups · Thailand
Kung Tom Yam
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is a great version of a prawn soup.
5 cups hot water
2 fish bouillon cubes
2 stalks lemon grass, crushed and cut into pieces
2-3 fresh whole chilies, or 1/8 teaspoon red pepper
1 tablespoon fish sauce
2 tablespoons lemon juice
2 tablespoons chopped coriander leaves
4 green onions, sliced
1 pound raw prawns, peeled and deveined
Combine water, bouillon, lemon grass, chilies, fish sauce, lemon juice, coriander, and onions in batter bowl. Microwave on High 10 minutes, then on Half power 20 minutes to develop flavors. Strain and add prepared prawns to hot broth. Microwave on High 2-3 minutes, or just until prawns are pink. Serve, garnished with coriander and sliced onions.
Recipe created 1995-01-01.
