Tom yum goong (hot and sour prawn soup) - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 60 minutes
Course: Soup

INGREDIENTS

1.125 litres (4½ cups) fish stock
3 cups (750ml) water
¼ cup thinly sliced fresh lemon grass
2 cloves garlic, crushed
1 tablespoon thinly sliced fresh ginger
2 Thai red chillies, sliced thinly
2 kaffir lime leaves, sliced thinly (or 2 teaspoons grated lime rind)
16 (800g) large uncooked prawns
2 tablespoons fish sauce
¼ cup (60ml) lime juice
4 green onions, sliced thinly
2 tablespoons coriander leaves
2 tablespoons Thai basil leaves
4 Thai red chillies, seeded, sliced, extra

NOTE: The stock mixture can be made a day ahead. Add the prawns and remaining ingredients just before serving.
METHOD

Place stock in a large saucepan with water, lemon grass, garlic, ginger, chillies and lime leaves. Bring to the boil then simmer, uncovered, for 10 minutes. Strain into a large jug or bowl. Return to pan and bring to the boil.

Meanwhile, shell and devein the prawns, leaving tails. Add prawns, simmer until they change colour. Add sauce and juice, remove from heat.

Stir in the onions, coriander, basil and extra chillies.

Not suitable to freeze. Suitable to microwave.

Cook's note
For a vegetarian option, use vegetable stock instead of fish stock, tofu in place of the prawns and salt instead of the fish sauce.

Photography by Alan Benson.

source :
Women Weekly Australia
http://aww.ninemsn.com.au/article.aspx?id=787419