---------- Recipe via Meal-Master (tm) v8.04
       Title: Tom Yam Kung (Shrimp Soup)
  Categories: Thai
       Yield: 4 servings
         1 lb prawns, 25-30 count, shelled
   :          and deveined -- (save
   :          shells)
         3    cloves garlic -- crushed
         6    kafir leaves -- * see note
         6 TB lemon juice
         6 TB Thai fish sauce
         1    stalk fresh lemon grass --
   :          **see note
         1 ts sugar
   :          ground Thai red chili pepper
   :          to taste
       1/2 c  straw mushrooms
       1/4 c  cilantro -- coarsely
   :          chopped
   1.  Remove shells from prawns and rinse.  Put shells
   in a pot and add enough water to cover them.  Cover
   pot, bring mixture to boil and simmer for 15 minutes.
   Strain.  this is the broth which can be set aside. 2.
   Combine garlic, kafir leaves, lemon juice, Thai fish
   sauce, lemon grass, sugar and chili pepper.  (Sauce
   can be made several days in advance and stored in the
   refrigerator.) 3. Bring soup stock to a boil, add
   prawns, mushrooms, and basic sauce. Bring to boil
   briefly until prawns cook. Garnish with cilantro.
   Recipe By     : Seattle Times
   From: Rooby <rooby@shell.Masterpiece.Codate: Sat, 26
   Oct 1996 21:15:27 -0700