Tom Yam Gung

A THAI soup that is a well known classic. You can eat it in many restaurants.

The base of this dish was from a package I found in my local supermarket. AROY-D
It contained the coconut milk, red curry paste and seasoning package with dried chili, lemon grass and kaffir lime leaves.

I bought frozen tiger prawns, a wild catch. Cleaning them showed the quality, large black innards to pull out and a strong shell.

Wide flat rice noodles were served in the soup.  The whole cooking time was 15 min.
But peeling and cleaning the prawns rakes an other 10 min.

To the dish I added 200 ml water, 1 tbsp palm sugar, more chili, 2 tbsp fish sauce abd juice of half a lime.

For extra veggies: 2 light yellow peppers and 1 small leek, sauted in coconut oil,  and a bunch of parsley.