Recipe: Tom Yum Koong - Shrimp Soup

Serves 6 to 8

5 cups water
1/2 cup finely chopped green onions
4 tablespoons finely chopped lemon grass
4 cloves garlic, crushed
2 tablespoons fish sauce
2 tablespoons grated fresh ginger
1 large hot chilli pepper, finely chopped
1/2 pound fresh shrimps, peeled
1/2 pound small mushrooms, thoroughly washed and halved
1 teaspoon salt
3 tablespoons lemon juice
2 teaspoons white sugar
4 tablespoons finely chopped coriander leaves

Place water, green onions, lemon grass, garlic, fish sauce, ginger and chilli in a saucepan, then bring to boil. Cover and cook over medium heat for 5 minutes, then add shrimps and mushrooms. Cook until the shrimps turn pink, then add salt, lemon juice and sugar. Cook for 1 minute, then remove from the heat. Stir-in coriander leaves, then serve hot.

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