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Ingredients
20 pieces jumbo prawn
10 cups water
1 pound fresh oyster mushrooms, sliced
3 stalks lemon grass, bruised with back of knife
2 cups lemon juice
10 pieces kaffir lime leaves, bruised in hand
½ cup fish sauce
½ cup regular milk
1 small piece galangal root, finely minced or grated
5 sprigs cilantro, leaves plucked and reserved, stems reserved
1 bottle or 8 ounces sweet and sour Tom Yum paste
10-15 pieces Thai bird chili, minced with seeds, adjust spiciness to taste |
Method
Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add lemon grass, kaffir lime leaves and galangal root. Boil for 5 minutes. Add mushrooms, fish sauce, lime juice, milk, Tom Yum paste and simmer for 2 minutes or until mushrooms are tender. Add prawns and cook until they turn pink. Finish by adding Thai bird chilies to taste and garnish with fresh cilantro leaves.
Serves 5
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