Ingredients

TOM YUM KUNG

• 600ml Chicken Stock

• 1 lemon grass stalk, chopped into 4 pieces and slightly crushed

• 4 Kaffir lime leaves, roughly chopped

• 2 small fresh red chilies, finely sliced

• 8 small button mushrooms, quartered

• 8 raw king prawns, peeled and deveined

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 1 teaspoon sugar

• Coriander leaves, to garnish

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