Kung Tom Yam (Thai Prawn Soup)
- Shell and de-vein prawns. Wash prawn heads well, drain thoroughly.
- 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.
- Add fish sauce and lemon juice to taste. This soup should have a pronounced acid flavor, so add sufficient lemon juice to achieve this.
- Serve in a large tureen or in soup plates, sprinkled with sliced chili, coriander leaves and spring onions.