Panasia - Tom Yum Koong - HOT AND SOUR SHRIMP SOUP
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Cooking tools:
- Mortar and pestle
- Kitchen scale
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- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Ladle
- Serving bowl
Ingredients
- 1 liter of clear chicken broth
- 400 g of prawn tails
- 60 ml of lime juice
- 2 tablespoons of chopped scallions
- 1 tablespoon of fresh coriander
- 10 leaves of kaffir lime
- 4 red chili peppers
- 3 stalks of lemongrass
- 2 tablespoons of crosswise cut galangal
- 225 g of straw mushrooms
- 45 ml (3 tablespoons) of fish sauce
- 1 tablespoon of chili paste in oil (Prik-pao)
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