| Instructions |
| Heat the stock and tom yam paste in a decent sized saucepan with the lime leaves, lemon grass, lime-juice, fish sauce, chillies and sugar. |
| Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the prawns and spring onions and cook for a further 2-3 minutes, or until the prawns are cooked but still tender. |
Sprinkle with a little coriander and put more on the table for people to add themselves as they want.
Source : Nigella Lawson "Nigella Bites" |
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Recipe
- 1 1/2 litres chicken stock
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2 heaped tablespoon tom yam paste
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4 kaffir lime leaves, finely chopped
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1 stick lemon grass, tender inner part only, roughly chopped
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* juice of 1 lime
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4 tabsps fish sauce
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3 small fresh red or green chillies, finely chopped
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1 tsp sugar
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150g straw or button mushrooms, halved or quartered according to size
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500g peeled raw prawns, thawed if frozen
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5 small spring onions, cut into short lengths and then into strips
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* small bunch coriander, chopped
SERVES : 4 - 6
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