Title: Tom Ka Gung (Prawn and Galangal Soup)
Categories: None
Yield: 1 Servings

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

Here's 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