Can u give me a recipe of tom yum soup? its a thai food recipe...?

i want hot spicy and sour one....thanks

THAI SHRIMP HOT AND SOUR SOUP (TOM

YUM)

3 c. unseasoned chicken stock

1 c. shrimps shelled and clean

1/2 c. fresh or canned button mushrooms

5 inch. long fresh lemon grass crushed and cut into half

2 to 3 fresh hot chilies crushed

3 tbsp. fresh lemon juice

1 tbsp. fish sauce (available in Asian food store)

1 spring onion cut into small pieces

2 coriander cut up

Shell and clean the shrimps and set aside. In the soup pot boil the stock, add lemon grass and shrimps, mushrooms. Cook for 3 to 4 minutes. Add lemon juice, chilies, fish sauce, spring onion and coriander. Serve immediately.

Ingredients:

1 litre/2 pints chicken stock

300ml/11fl oz water

6 sticks lemongrass, lightly crushed

4 fresh coriander roots, crushed

110g/4oz fresh galangal, peeled and sliced

8 tomatoes, cut into quarters, seeds removed

6 kaffir lime leaves

1-2 limes, juice only

75ml/3fl oz tamarind water (Ready made or home made)

3 red chillies, thinly sliced

75ml/3fl oz fish sauce (nam pla), or to taste

75g/3oz palm sugar or brown sugar if unavailable

12 raw tiger prawns, shelled, gutted and split in half

2 boneless skinless chicken breasts, cut into chunks

Garnish:

1 small bunch fresh coriander, leaves

1 small bunch fresh Thai basil, leaves

4 lime wedges

Method:

1. Place the stock and water into a large pan over a high heat and bring to the boil.

2. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.

3. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.

4. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.

5. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.

Hope you like it and please enjoy

I think there is a recipe on food network site. Tylor Florence did one on food 911.