Tom Yan Soup

Ingredients :
12 oz prawn (medium)
10 oz tomatoes
5 oz straw mushrooms
2 dried red chillies
2 slices Laos root
2 lemon leaves
2 sprigs Chinese parsley
2 sprigs lemongrass
1 red perennial chili
1 green perennial chili
5 cups stock

Seasoning :
1 tbsp fish gravy
1/4 tsp salt
2 tbsp lime juice
1/2 tbsp chili sauce

Preparation :
1. Shell prawns (with tail intact). Cut a slit in between and devein. Wash and wipe dry. Slice tomatoes (with seeds removed). Scald straw mushrooms. Rinse and cut into halves.
2. Put dried chili (with seeds removed) into a wok (without oil) and bake for a while. Pat lemongrass until loose and cut into sections. Slice red and green chili (with seeds removed). Wash Laos root, lemon leave and parsley.

Cooking :
Heat wok with 1/2 tbsp oil. Add shrimp head and shell. Stir fry until red. Add stock and all section 2 (preparation) ingredients. Boil. Turn to cook over low heat for 20 minutes. Discard the residue, leave soup only. Add tomatoes and straw mushrooms. Boil for 5 minutes. Add shrimp flesh. Allow to boil until cooked. Mix with seasoning. Dish up. Garnish with parsley.

*pic from gettyimages