Ingredients:
1 liter (4 standard cups) - Chicken stock
2 stalks - Lemongrass
1 medium size - root (70g or 2,5oz) - Galangal
7 - Кaffir lime leaves
4 table spoons (60ml) - Fish sauce Nam Pla
2 table spoons (30ml) - Thai chili paste
2 limes
100g or 3,5oz - Mushrooms
1 to 5 pieces - Chili peppers
0,5 kg or 1,1lb - Prawns
Coriander -A little
Method:
1. First of all you’ll need chicken stock. This can be made from chicken, but you can use Maggi chicken bouillon cubes as well. Normally you’ll need 2 cubes for 1 liter of water.
2. Bring the stock to boil.
3. Meanwhile prepare first set of vegetables. You need to slice galangal and lemongrass. Take kaffir lime leaves and put them with sliced galangal and lemongrass into boiling stock.
4. Bring stock back to boil.
5. After that add mushrooms, then fish sauce and chilli paste.6. And at last remove shells from prawns except tails and put them to stock.
7. Press juice out of limes and add sliced chili peppers.
8. As soon as prawns turn red add coriander and serve your Tom Yum soup.
