200g (4 oz.) Tiger Prawns
3 cups Chicken Stock or Water
2 cloves of Garlic
2 Shallot Sliced
1 tbs Lime Juice
1 tbs Fish Sauce
1 tsp Commercial Tom Yam Paste (optional)
1 tbs Lemongrass, cut into 2.5 cm.
(1 inch) long pieces and pounded slightly
3 Kaffir Lime leaves
2 slices Galangal
2 Fresh Thai Chili, pounded slightly
1/2 cup Sliced Straw Mushrooms (or as needed)
Fresh Cilantro/Coriender for garnishing
1. Boil the chicken stock in a pot, and add the prawns. boil until the
prawns is throughly cooked. Remove the prawns and set aside.
2. Add Tom Yam Paste (optional), fish sauce, garlic, shallots, lemongrass stripes, chilies, mushrooms, and sliced galangal into boiling soup.
3. Add Lime Juice and adjust the seasonings to taste. There should be a pronounced sour tastefollowed by a salty and hot taste. Add cooked prawns.
4. When serving, garnish with fresh cilantro/coriender.
***Deep fried dried chilies can also be added to enrich the aroma.***