Kung Tom Yam (Thai Prawn Soup)

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READY IN: 40mins
Recipe by alohanoa

Got this from a book entitled "The Complete Asian Cookbook" by Charmaine Solomon

Ingredients Nutrition


  1. Shell and de-vein prawns. Wash prawn heads well, drain thoroughly.
  2. Heat oil in a saucepan and fry heads and shells of prawns 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 or until prawns are cooked.
  3. Add fish sauce and lemon juice to taste. This soup should have a pronounced acid flavor, so add sufficient lemon juice to achieve this.
  4. Serve in a large tureen or in soup plates, sprinkled with sliced chili, coriander leaves and spring onions.

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