Summary

Ingredients

• 300 g shrimp (s)
• 300 g mushrooms, Thai mushrooms (or fresh mushrooms)
• 1 piece (s) galangal (approx. 5 cm)
• 5 kaffir lemon leaves, cut in half and pound briefly
• 2 sticks / n lemongrass, pound and then cut into 3 cm long pieces
• 1 small chilli pepper (s) (very hot), cut into fine rolls
• 1 tablespoon chili paste, with soybean oil (Nam Prick Pau - Asian shop)
• 1 teaspoon, heaped spice paste, (Tom Yum Paste)
• 4 tablespoon fish sauce
• 1 lime (s), juice it
• Coriander green, leaves torn
• possibly coconut milk
• 750 ml water

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Instructions

1. Free the shrimp from the tail and notch lengthways on the outer edge (they then rise like flowers in the hot water).
2. Heat the water and add all the ingredients (except for the prawns!), Simmer gently while stirring, approx. 2 min.
3. Then add the prawns to the boiling water - at first do not stir, only after about 1 minute (otherwise they will disintegrate easily).
4. The soup is ready when the shrimp have turned reddish in color.
5. Serve the soup hot with a little coconut milk as a decoration on top.