Ingredients:
Eight fresh large prawns
2 stalks of lemongrass
5 shallots (minced)
Sea Salt to taste
4 tablespoons of Nam Prik (Sambal)
2 tablespoons of fresh lime juice
Bunch of fresh chopped cilantro
A can of mushroom
10 slices of fresh fish meat
1 big squid (cut and clean)
Method:
Shell and devein the fresh prawns leaving the tail in tact.
Retain the head and prawn shells to process the prawn stock for the soup.
Cut lemongrass into short lengths and pound slightly with the back of the knife.
Heat a pot, add the prawn shells and stir fry for 5 minutes. Add three quarter full of water and bring to boil.
Add the lemongrass and lime leaves and salt to taste.
Cover the pot, lower the heat and leave it to simmer for 15 minutes.
Pour the prawn stock through a fine strainer into a fresh saucepan and bring back to a boil.
Add all the seafood ingredients and cook until tender but still firm.
Combine the tom yum paste (nam prik) and minced shallots with the lime juice and add to the stock.
Stir to blend thoroughly and bring to a boil.
Serve into individual bowls and garnish with freshly chopped cilantro(coriander leaves).