Tom Yum Kung - Nila Sweeney


Serving Size: 4

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          fish stock
   1                    lemon grass root -- finely chopped
   1      small         lime -- thinly sliced
   2                    kaffir lime leaves
   1                    red chiles -- seeded
   8                    king prawns -- fresh, in shell
   2                    squid -- cleaned, cut in
                         -- rings
   2      tablespoons   fish sauce
   1                    spring onions -- chopped
   4      sprigs        coriander

1. Bring stock to boil and add lemon grass, lime, lime leaves
   and chili. Simmer for 7 min.

2. Peel prawns, leaving tail and head in place. Cut along back
   and remove vein.

3. Add prawns, squid and fish sauce. Simmer until seafood is
   lightly cooked.

4. Garnish soup with spring onion and coriander.

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Recipe by: Nila Sweeney