Hot & Sour Prawn Soup / Thum Yam Goong

Preparation time: 7-8 minutes
Cooking time: 9 minutes

1 person	4 persons	Ingredients:
300ml	1,2 liters	Water
20g	80g	Lemongrass
40g	120g	Siamese ginger - slice across root into 1/2 cm by 3-4 cm
20g	80g	Onion - peeled and cut into 3 cm chunks
10g	40g	Shallots
40g	120g	Tomatoes
100mI	400ml	Coconut Milk
½ -1 teaspoon	2-4 teaspoons	Shrimp paste or chili paste (mild to spicy)
2-7	8-28	Small red or green Chilies (mild to spicy)
50g	100g	Mushroom - angel, straw, champignon, Chinese etc.
80-100 g	320-400g	Shelled prawns
2	8	Kaffir lime leaves - discard stem
1	4	Spring onion - chop into 3 cm lengths
1 leaf	4 leaves	Long leaf coriander - roughly chopped
1 tablespoon	4 tablespoons	Lime juice from a fresh fruit
½ teaspoon	2 teaspoons	White sugar
1 tablespoon	4 tablespoons	Light Soy Sauce

Method:

1. Boil the water in a pot.
2. Add lemongrass and Siamese ginger, keep boiling over a medium heat until the content of the pot become green in color.
3. Add onion.
4. Stir in shallots and tomatoes.
5. Stir in coconut milk.
6. Stir in shrimp paste.
7. Pound whole chili into pieces and add to pot.
8. Mix in sugar and soy sauce. Boil for another 2-3 minutes.
9. Mix in mushrooms and bring to the boil for one minute.
10. Add the prawns and boil for one minute. Turn off heat.
11. Add Kaffir lime, spring onions and coriander. Add limejuice. Cover for five minutes.
12. Pour into a large bowl and serve with steamed rice.

For Vegetarians

Instead of shrimps, add a combination of any of the following ingredients, up to 80 g per person:

• Long beans - topped and tailed and cut into 3 cm lengths
• Carrots - peeled and cut into 1/2 cm rounds
• Baby corn - cut into 3 mm rounds
• Cauliflower - cut flowerets and stems in two or three lengthways depending on size
• Fresh pumpkin - peeled and cut into 1/2 cm by 3 cm pieces
• Firm tofu - cut into 1/2 cm by 2 cm pieces