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Tom Yum Kung (Hot!!!)


5 cup Fish stock
1 Lemon grass root; finely chopped
1 sm Lime; thinly sliced
2 Kaffir lime leaves
1 Red chiles; seeded
8 King prawns; fresh, in shell
2 Squid; cleaned, cut in rings
2 tablespoon Fish sauce
1 Spring onions; chopped
4 Coriander

Yield: 4 servings

Bring stock to boil and add lemon grass, lime, lime leaves and chili. Peel prawns, leaving tail and head in place. Cut along back and remove vein. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked Garnish soup with spring onion and coriander




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.