• "Tom" meaning Boil
• "Yum" meaning Spicy-salad-like
• "Goong" meaning Shrimp/Prawn

Ingredients:

• 12 tiger prawns
• 10 button mushrooms or shitake mushrooms
• 1-2 tomatoes
• 4 baby sweetcorn
• 1 stalk of lemon grass (cut into 50mm (2”) long strips)
• 3 slices of galangal
• 3 kaffir lime leaves
• 2 tablespoon of fish sauce
• 3 tablespoon of lime juice
• 6 chillis (lightly pounded)
• 4 cups of water
• ½ cup of roughly cut coriander leaves
• ¾ can of coconut milk (or carnation)

Preparation:

Remove the shrimp shell but leave the tails (for show). Cut open the back of each shrimp.Clean the mushrooms with water and dry them well before cutting each into quarters. Cut the tomatoes into quarters as well. Bring the water to the boil, then add the galangal, lemon grass, lime leaves, mushrooms and baby sweetcorn. Add the fish sauce, lime juice and chilli’s to taste. Then add the prawns and tomatoes and continue to boil for 3 minutes. Reduce the heat and add the coconut milk or carnation.

Serve The Soup while still hot in individual soup cups and top each cup with sprigs of coriander. Delicious as a starter or as a main dish with Thai Jasmine Rice