With winter coming up, its a great time to get into some hot hearty soup.  And none comes hotter than this!  Thai Tom Yum Goong (prawn) is one of my favourites and I always order it if I go out for dinner. 

Try it if you dare: 
2 Servings

4 cups water
1 cup prawns
5 mushrooms
- 1-2 limes
- 1 lemon grass
- 3 kaffir lime leaves
- 2 tablespoonfish sauce
- 5 sprigs cilantro
- 3 chili peppers

Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set
them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage.

the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot.

Clean and halve the mushrooms and add them to the pot.
Add the prawns and turn
off the heat. Prawn gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the prawn and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice.  Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.

  This one is one of my favourite all time chicken dishes ever. This is a very tasty and spicy dish and is sure to rev up your metabolism!   


* 1 lb boneless skinless chicken breasts, minced in food processor(do not sub ground chicken, it is too fatty!)
*  1 tablespoon roasted rice powder(available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
* 3 tablespoons chopped fresh cilantro
* 2  spring onions, chopped
* 2 tablespoons chopped shallots
* 3 tablespoons chopped mint leaves
* 1/2 teaspoon cayenne pepper
* 2 tablespoons lime juice
* 1 1/2 tablespoons fish sauce
* 1 teaspoon garlic and red chile paste
* thinly sliced cabbage or lettuce, for serving
* spring onions to garnish

* Heat nonstick skillet over medium heat, no oil necessary.
* Add chicken, stir until cooked through.
Remove from heat, drain excess liquid.
* Add fish sauce and lime juice.
* Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
* Adjust seasoning to taste.
* Serve immediately over lettuce leaves or thinly sliced cabbage.
* Garnish with sliced spring onions.

- 6 large chicken breasts sliced into thin slices
- 1/4 fresh lemon juice
- 1/4 cup water
- 2 Tblsp crushed garlic
- 1 tsp dried mint
- 1-2 tsp cornflour

- In a large microwaveable dish with a lid combine the water, lemon juice, garlic, mint and one teaspoon of the cornflour. Mix all well.
- Add in the chicken.
- Cover the dish and microwave on high power for 3-4 minutes (depending on the wattage of your microwave). At the end of this time turn the chicken in the dish and mix the sauce.
- Microwave for a further 3 minutes. At the end of this time check the consistency of the sauce – add more water if too thick or add the second teaspoon of cornflour (mixed with a little water so that you don’t end up with lumpy sauce) if the sauce is too thin.
- Microwave until the chicken is well cooked (no pink bits) and the sauce has thickened.
Serve with brown rice and lots of green vegies

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