Tom yam Kung (prawn soup with lemon grass)

20 prawns (shrimp), medium size
4-5 cups water
3 shallots, finely chopped
2 stalks lemon grass, lightly pounded, cut into 1 inch long segments
2 table spoons fish sauce
2 slices fresh or dried galanga root
20 small mushroom, halved or whole
6 kaffir lime leaves
3 table spoons lime juice
2-3 chilies
5 coriander leaves and spring onions
Wash the prawns and shell them without removing the tails.
Pour the water into a pan.
Add the shallots, lemon grass, fish sauce and galanga root.
Boil for 3 minutes.
Add the prawns and mushrooms, and cook until the prawns turn pink.
Add the kaffir lime leaves, lime juice and chilies.
Cover and remove from the heat. Sprinkled with coriander leaves and chopped spring onion and serve hot.
Makes 4-5 servings.

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