Tom yam gum

Ingredients

350 g prawns
oil
20 g Bresc Lemongrass puree
20 g Bresc WOKginger
10 g Bresc Ginger puree
1.5 l chicken stock
20 g Bresc WOKchilli
fish sauce
100 g mushrooms
2 spring onions
2 limes
1/2 bunch coriander, chopped
50 g bean sprouts

Preparation method

Shell the prawns, remove the intestinal tract and fry the shells on a very high heat. Then add the WOKginger. Add the stock and allow the flavours to develop on a low heat. Strain the soup. Slice the spring onions into rings and the mushrooms and limes into slices. Fry the prawns and add the ginger, the chilli and lemongrass puree. Pour on the stock. Season with fish sauce and add the lime. Add the remaining ingredients but do not allow the soup to boil again.