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Tom Yam Goong (Spicy Prawn Soup)
10 medium prawns
2 lemon grass
5 kaffir lime leaves
200g straw mushrooms
4 cups chicken stock
1 cup fresh milk
7 red Bird's Eye chillies
3 Tbls. roasted chilli paste
2 Tbls. tamarind juice
2-3 Tbls. fish sauce
2-3 Tbls. lime juice


1. Clean the prawns, split along length-side bodies.

2. Bruise and pound lemon grass, chop into medium pieces. Split the mushrooms. Thorn the kiffer lime leaves into small pieces.

3. Put the lemon grass and kaffir lime leaves into boiled stock. Simmer for 3 minutes. Add the prawns and mushrooms. Simmer until the prawns are cooked.

4. Add the roasted chilli paste, tamarind juice, fish sauce, lime juice, and fresh milk to taste.

The soup should be spicy sour and a little salty. Garnish with coriander leaves.

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Preparation Time: Serves:
Recipe Origin: Thailand
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