TOM YAM KUNG

Ingredients:

• 12 prawns (large, raw, whole)
• 2 stalks of lemon grass (in pieces)
• 1 tablespoon fish sauce
• 3 tablespoons lime juice
• 1 handful of coriander leaves
• 3 makrut lime leaves
• 2 red bell peppers
• 4 cups of water
• 1 pinch of salt

Preparation:

1. The first thing you need to do is peel the prawns reserving the heads and shells
2. Then add them to a pot of lightly salted water. Cook until boiling, lower the heat and let it bubble for 15 to 20 minutes, until the broth acquires an orange hue
3. Then strain, crushing the shells well to extract as much juice as possible.
4. Now crush the citronella in a mortar
5. Return the broth to the pot and cook until it boils
6. Add the fish sauce, lemongrass, and broken makrut lime leaves
7. Also add the prawns and let bubble just until they change color
8. To finish, divide the soup into the individual bowls and add a little lime juice, the peppers (opened or cut depending on how spicy you want), some coriander leaves and more fish sauce if necessary.