• 20 pieces jumbo prawn
• 10 cups water
• 1 pound fresh oyster mushrooms, sliced
• 3 stalks lemon grass, bruised with back of knife
• 2 cups lemon juice
• 10 pieces kaffir lime leaves, bruised in hand
• ½ cup fish sauce
• ½ cup regular milk
• 1 small piece galangal root, finely minced or grated
• 5 sprigs cilantro, leaves plucked and reserved, stems reserved
• 1 bottle or 8 ounces sweet and sour Tom Yum paste
• 10-15 pieces Thai bird chili, minced with seeds, adjust spiciness to taste

Wash the prawns and shell them without removing the tails. Pour the water into a pan.

Add lemon grass, kaffir lime leaves and galangal root. Boil for 5 minutes.

Add mushrooms, fish sauce, lime juice, milk, Tom Yum paste and simmer for 2 minutes or until mushrooms are tender.

Add prawns and cook until they turn pink.

Finish by adding Thai bird chilies to taste and garnish with fresh cilantro leaves.

by Pak101.com (few years ago!) / 938 views