Tom Yum Kung Recipe

Wednesday, June 18, 2008

-Mae Ploy Coconut Milk ½ can
-Mae Ploy Tom Yum Paste 1 packet (50g)
-Prawns, peeled 6 prawns
-Water 1 ½ cup
-Lemon grass, crush and cut into 4 cm 2 pieces
-Kaffir lime leaves, tear to half 4 leaves
-Shallot 2 shallots
-Bird chilli 1 tablespoon
-Coriander leaves 2-3 leaves

1-Pour water and Chao Koh Coconut Milk into a pot and bring to a boil.
2-Add Mae Ploy Tom Yum Paste, lemon grass, kaffir lime leaves and shallot.
3-Put in the prawns and simmer until done. Add bird chilli.
4-Transfer to serving lowly. Garnish with coriander leaves.
5-Serve hot with steamed rice.