Kung Tom Yam (Thai Prawn Soup)

• 2 lbs raw prawns
• 1 tablespoon oil
• 8 cups hot water
• 1 12 teaspoons salt
• 2 ea. stalks lemongrass or 4 slices lemon rind, thinly peeled
• 2 -3 ea. whole chilies
• 1 tablespoon fish sauce
• 2 tablespoons lemon juice (to taste)
• 1 ea. fresh red chili, seeded and sliced
• 2 tablespoons chopped coriander leaves (cilantro)
• 4 ea. spring onions, chopped

1. Shell and de-vein prawns.
2. Wash prawn heads well, drain thoroughly.
3. Heat oil in a saucepan and fry heads and shells of prawns until they turn pink.
4. Add hot water, salt, lemon grass or rind, citrus leaves and whole chilies.
5. Bring to a boil, cover and simmer for 20 minutes or until prawns are cooked.
6. Add fish sauce and lemon juice to taste.
7. This soup should have a pronounced acid flavor, so add sufficient lemon juice to achieve this.
8. Serve in a large tureen or in soup plates, sprinkled with sliced chili, coriander leaves and spring onions.

prawns, oil, water, salt, stalks lemongrass, whole chilies, fish sauce, lemon juice, fresh red chili, coriander, spring onions

Taken from www.food.com/recipe/kung-tom-yam-thai-prawn-soup-461529 (may not work)