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Tum Yum Kung Recipe

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This recipe for Tum Yum Kung, by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Weena Kabkrathok

Category:
Category:

Ingredients:  
Ingredients:  
Lemongrass, Lime Leave and Juice, Tomato (seeded and chopped), Straw Mushrooms, chopped Spring Onions, Coriander, sliced Shallots, chopped Chilies, shelled and deveined Prawns, Fish Sauce.

Directions:
Directions:
Boil 1L of water. Add a splash of fish sauce and several chopped pieces of lemongrass. Stir and add 3-4 lime leave and the tomato and shallots. Simmer for 5 minutes. Add the prawns, mushrooms, spring onion, chillies, and coriander. Simmer another 5 minutes or until the prawns are just cooked. Add lime juice and more chilies to taste. Adjust with more fish sauce if needed. Garnish with coriander leaves.

Personal Notes:
Personal Notes:
Weena's take on the classic Thai spicy prawn soup. This is a really easy dish to make if you can find all of the ingredients. Big supermarkets now tend to have everything you will need.

 

 

 

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