Hot and Sour
Prawn
Soup
Tom Yam Gung
Broccoli soup
- 500 GRAM PRAWNS
- 2 TBSP FISH SAUCE
- 4 STALKS LEMON GRASS
- 6 KAFFIR LIME LEAVES
- 6 TBSP LEMON JUICE
- 100 GRAM MUSHROOMS, sliced
- 3 RED CHILLIES, chopped
- 4 GREEN ONIONS, cut
- FRESH CORIANDER, cut
- 500 GRAM BROCCOLI
- 3 POTATOES
- 1.5 LITER VEGETABLE STOCK
- 1 TSP CURRY POWDER
- 1 TSP ORANGE RIND
- 2 DECILITER YOGURT
Remove the head and shells of the prawns, add 1.5 liter water to them, bring to the boil and simmer for 15 minutes. Strain the fluid and add salt to taste. Add fish sauce, lemon grass, lime leaves and chillies and cook five more minutes. Add prawns, green onions and mushrooms and simmer shortly, until the prawns are just done. Lastly, add the lemon juice and the coriander leaves.
Cook the broccoli and the potatoes in the stock for 20 minutes, add curry and orange rind and cook 10 minutes more. Puree the broccoli and the potatoes, put back in the soup, and stir well. Reheat, take off the fire and add the yogurt.
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