Kung Tom Yam
(Thai Prawn Soup)
2 pounds small raw prawns
1 tablespoon vegetable oil
8 cups hot water
1 1/2 teaspoons salt
2 stalks lemon grass or 4 strips lemon rind, peeled thinly
4 lemon or other citrus leaves
2 or 3 fresh whole birdseye chilies
1/2 pound fresh mushrooms, halved or quartered
1 tablespoon fish sauce
1/2 cup fresh lemon juice
2 tablespoons chopped fresh cilantro leaves (no stems)
4 green onions (green tops included), chopped
2 ripe tomatoes, quartered (optional)
Cooked rice
Wash, shell (save the shells) and de-vein prawns. Heat oil in large
soup pot and saute shells until they turn pink. Add hot water, salt,
lemon grass or rind, citrus leaves and whole chilies. Bring to a boil,
cover and simmer for 20 minutes.
Strain stock, return to a boil, add prawns and mushrooms (about a
minute after the prawns) and simmer for 3 to 4 minutes or until prawns
are cooked.
Remove from heat and add fish sauce, lemon juice, cilantro leaves,
green onions and the tomato.
Suggested serving: Spoon desired amount of cooked rice into individual
serving bowls and ladle hot soup over rice.
Serves 4 to 6.

Note: This soup should have a pronounced lemon flavor. If needed,
adjust the amount of lemon juice to achieve this.