Tom Yum Kung Soup

Tom Yam Kung Soup is a thai sour, spicy soup with prawns and straw mushrooms. The recipe in short is: de-shell and devein the prawns. Keep the shells and heads. Heat oil in a huge pot and roast the prawn shells and heads. Add 1L of water and add lime leaves, lemon grass and chilies. Boil for 5-6 minutes. Drain the stock through a sieve into another pot. Add mushrooms, tomatos and prawns. Add finely chopped coriander, sliced spring onion, sliced chili, fish sauce and lime juice.