Tom Yam Koong (Thai Soup with Prawns) Recipe

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Prawn Stock – 4 cups
Mushrooms – 150 gms, sliced
Lemon Grass – 80 gms, chopped
Lemon Leaves – 6, chopped
Red Chillies – 4, chopped
Kha – 80 gms, sliced
Prawns – 150 gms, cleaned
Fish Sauce – 2 tbsp
Chilli Paste – 2 tbsp
Tamarind Extract – 3 tbsp
Lemon Juice – 4 tbsp

1. Heat the prawn stock in a pan.
2. Add the vegetables, prawns, fish sauce, chilli paste, tamarind extract and lemon juice.
3. Let it simmer for 5 to 10 minutes or until the vegetables are tender.
4. Remove from the heat.
5. Transfer to a soup bowl and serve hot.

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