This Thai delicacy is lip smacking and packs a punch of flavour!TOM YUM KUNG SOUPIngredients8-10 tiger prawns, shelled and deveined8-10 tiger prawns heads and shells1 cup chopped fresh coriander leaves1 tablespoon roughly chopped lemon grass5-6 kaffir lime leaves1 tablespoon finely chopped galangal2 bird’s eye red chillies, chopped4-5 mushrooms, cut into dices1 tablespoon fish sauce1 teaspoon red chilli pasteSalt to taste1 tablespoon finely chopped lemon grass2 tablespoons lemon juiceMethod1. Take the prawn heads and shells in a deep non-stick pan on heat. Add 5 cups water, ½ cup chopped coriander, roughly chopped lemon grass, half the kaffir lime leaves and ½ tablespoon chopped galangal. Mix well and bring to a boil.2. Add half the red chillies, stir to mix and continue to boil for 10 more minutes. Strain the stock and set aside.3. Heat strained stock in a non-stick wok and bring to a boil. Add mushrooms, remaining chopped coriander, prawns, remaining kaffir lime leaves, galangal, fish sauce and mix well.4. Add red chilli paste, mix well and add salt, finely chopped lemon grass. Mix well and boil for 2 minutes.5. Add remaining red chillies and mix well. Add lemon juice and mix well.6. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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