Directions

TOM YUM KUNG

•  In a sauce pan, heat the chicken stock to boiling point.

•. Add lemon grass, Kaffir lime leaves, fresh red chilies, and mushrooms and bring back to the boil.

• Add the prawns, fish sauce, lime juice, sugar and simmer about one minute or so, until the prawns are cooked.

• Turn into soup bowls and garnish with coriander leaves.

The library is committed to ensuring that members of our user community with disabilities have equal access to our services and resources and that their dignity and independence is always respected. If you encounter a barrier and/or need an alternate format, please fill out our Library Print and Multimedia Alternate-Format Request Form. Contact us if you’d like to provide feedback: lib.a11y@uoguelph.ca