Tom Yum Soup with Prawns and Clams
This soup is quick to make but definitely no compromise on taste.
Tomato cut into slices
Baby corn cut into slices
Fresh galangal cut into slices (few)
Lemon grass bruised the bottom part and cut into slices (few)
Few pieces of kaffir lime leaves
Few red chilli
Nam prik pao (Thai red chilli paste)
Fresh Lime juice
Few sprigs of coriander to garnish
1. In a pot of boiling water, add galangal, lemon grass, kaffir lime leaves, red chilli to boil.
2. Cook whole prawns (including shell) in water. Once cooked, remove from water quickly. Remove prawn shell and devein, set aside.
3. Add tomato, baby corn, and clams, once boil, add chilli paste, lime juice, and fish sauce to taste.
4. Serve with the the cooked prawns and sprigs of coriander. .
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