*  Exported from  MasterCook II  *

                          Tom Yum Kung (Hot!!!)

Recipe By     : Nila Sweeney
Serving Size  : 4    Preparation Time :0:18
Categories    : Ethnic                           Seafood
                Soups & Stews                    Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          fish stock
   1                    lemon grass root -- finely chopped
   1      small         lime -- thinly sliced
   2                    kaffir lime leaves
   1                    red chiles -- seeded
   8                    king prawns -- fresh, in shell
   2                    squid -- cleaned,cut in rings
   2      tablespoons   fish sauce
   1                    spring onions -- chopped
   4      sprigs        coriander

1. Bring stock to boil and add lemon grass, lime, lime leaves and chili. Simmer for 7min.

2. Peel prawns, leaving tail and head in place.  Cut along back and remove vein.

3. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked.

4. Garnish soup with spring onion and coriander.

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