Tom Yum Kung


Ingredients

1/2 kg. Shelled prawns
1 cup Cleaned mushroom (cut in half)
2-3 pieces Galingale (Kha)
Ground lemon glass (cut in 2 inches long)
2-3 leaves Makrut
2-3 pieces Broken chili
1 1/2 tablespoons Lemon juice
1 1/2 tablespoons Fish sauce
2 1/2 - 3 cups Broth

Method
1. Put Kha, mushroom, prawns in boiled broth.
2. After boiling, put in lemon grass, makrut and fish sauce.

Serving
Put the cooked materials in a soup bowl. Add boiled broth
and chili, squirt in lemon juice.

Comments

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