Ingredients :
- 400 gms medium prawns
- 200 gms squid (cut into rings)
- 150 gms oyster mushrooms
- 100 gms baby corn (quarter-cut lengthwise)
- 3 tomatoes (quartered)
- 4 cups prawn / chicken stock
- Salt and sugar to taste
- 2 stalks lemon grass, bruised
- 4 kaffir lime leaves
- 4 fresh birds-eye chillies (cili padi)
- Lime juice to taste
- 2 tbsp chopped coriander leaves
- 2 onions cut into rings
- 2 tablespoon tom yam paste
Directions :
- Shell and devein prawns. (The heads and shells can be boiled to make prawn stock)
- Bring to boil 5 cups prawn / chicken stock. Add all the above ingredients (except prawns, squid, lime juice & coriander leaves) and simmer till baby corn and mushroom are cooked.
- Add prawns and squid and simmer for three minutes, or just until prawns and squid are cooked.
- Stir in lime juice to taste, making it nicely piquant. Serve sprinkled with coriander leaves.
This entry was posted
on Wednesday, April 15, 2009
and is filed under
Recipes : Soup
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