Thai Prawn Soup (Kun Tom Yam)

Thai Soup Recipes

2 lb raw prawns 1 Tbsp oil 8 c hot water 1 1/2 tsp salt 2 stalks lemon grass 4 kaffir lime leaves 2-3 fresh chilis 1 Tbsp nam pla (fish sauce) 2 Tbsp lemon juice 1 fresh red chili, seeded, chopped 2 Tbsp cilantro, chopped 4 green onions, w/tops, chopped

Shell, devein prawns. Heat oil in pan and fry shrimp heads and shell scraps until pink. Add water, salt, lemon grass, lime leaves, whole chilis. Bring to boil, cvr, simmer 20 min. Strain, return to boil. Add prawns, simmer 3–4min or until just cooked. Add nam pla and lemon juice to taste. Should have a pronounced acid flavor. Serve hot, garnished with sliced chili, cilantro, and green onion slices.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Sunday January 30th, 2005