3 tablespoons chilli paste with soya bean oil (tom yum)
3 bunches fresh coriander leaves
5 green and red Bird’s Eye Chillies
3 kaffir lime leaves
3 stalked lemon grasses, bruised
6-8 medium to large prawns
(Recipes are available at Henlong Market, please ask for package.)
• Instruction:
Boiling the stock to the boil, add chilli paste with soya bean oil, simmer for 15 minutes. Add the prawns, mushrooms, galangal, kaffir lime leaves, lemon grasses and chilli, then simmer for 3 minutes. Add the lime juice and fish sauce to taster. The soup should be spicy, sour and a little salty. Serve garnished with fresh coriander leaves.
