Tom Ka Gung (Prawn and Galangal Soup)

Ready in 1 hour

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4 Lime leaves, whole
2 c Coconut milk
1 tb Lemon grass, sliced very
1/2 ts Chili paste
3 tb Coriander leaves
1 lb Large Prawns, shelled and
1 tb Fish sauce
1 1/2 c Water
1 tb Lime juice
1/4 ts White pepper
1/4 c Galangal, sliced very thin

Original recipe makes 1 Servings



Heres a few Thai Prawn recipes - one for soup and two curries. If you are not familiar with some of the ingredients, any Asian grocery store will be able to help you. Or email me if you have any questions. I got these recipes from "The Lemon Grass and Galangal Cookbook". Place coconut milk, water, galangal, lemon grass, lime leaves, chili paste and white pepper in a sauce pan and bring slowly to a boil. Do not heat to strongly or coconut milk might curdle. When stock is boiling, add prawns, reduce heat and simmer for 5-10 minutes, or until prawns are cooked. Remove lime leaves, add fish sauce and lime juice. Garnish with coriander leaves. Yield - 4 cups Posted to EAT-L Digest 10 Sep 96 From: Serene Ong Date: Thu, 12 Sep 1996 03:54:41 +0700

Calories Per Serving: 902 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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