Tom Yum Kung

Serves 4

1 tbs oil

20 shrimp, heads detached and peeled (reserved)

100g galangal, sliced

100g ginger, sliced

2 stalks lemon grass, sliced and crushed

8 cups fish/ chicken stock

140g oyster mushroom, halved

2 green onion, sliced

5 thai chillies, sliced

5 lime leaves

3 tbs thai fish sauce

1 lime, juiced

2 mint leaves/ parsley

Directions:

1. In a large pot, add oil and fry prawn heads and shells

2. Crush shell and heads when cooking and cook for 5 min. Or longer if the aroma of the prawns do not appear

3. Add galangal, ginger and 1/2 lemon grass. Cook 2 min

4. Add stock and scrape bits stuck to bottom. Boil 10 min

5. Drain stock and discard solids

6. Bring broth to simmer in medium heat

7. Add lemon grass, mushroom and green onions, chillies, lime leaves, thai fish sauce and lime juice

8. Simmer 5 min. Or when fragrance of soup comes. Add shrimp and cook for 1 - 2 min more

9. Serve with parsley/ mint leaves