Tom Yum Kung(Hot!!!)

* Exported from MasterCook II *

Tom Yum Kung (Hot!!!)

Recipe By : Nila Sweeney
Serving Size : 4 Preparation Time :0:18
Categories : Ethnic Seafood
Soups & Stews Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups fish stock
1 lemon grass root -- finely chopped
1 small lime -- thinly sliced
2 kaffir lime leaves
1 red chiles -- seeded
8 king prawns -- fresh, in shell
2 squid -- cleaned,cut in rings
2 tablespoons fish sauce
1 spring onions -- chopped
4 sprigs coriander

1. Bring stock to boil and add lemon grass, lime, lime leaves and chili. Simmer
for 7min.

2. Peel prawns, leaving tail and head in place. Cut along back and remove
vein.

3. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked.

4. Garnish soup with spring onion and coriander.

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