Tom Yum Goong
3 cups chicken stock
3 stalks of lemon grass, cut into ¼ inches
5 kaffir lime leaves
12 medium-sized prawns
½ cup fresh or straw mushrooms, halved
3 fresh small whole green chilies
¼ cp coriander leaves and stems, sliced
3 tbsp lime juice
½ tbsp fish sauce
1. Boil the stock in a pot, add the lemon grass and lime leaf, then the prawns and mushrooms.
2. When the prawns are cooked, about 8-10 minutes, remove the pot from the heat and add the rest of the ingredients.
3. Adding more fish sauce or lime juice, the soup should be spicy-sour and a little salty.