Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemongrass stalks and add them to the stock along with half of the lime leaves. Bring to the boil, then reduce heat to low, and simmer gently until the lemon grass changes colour, and the stock becomes fragrant, about 5 minutes. Sieve the stock and return to the saucepan. Discard the solids.
Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, handful spring onion, coriander, red chillies and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining spring onions.
Altered ingredient amounts.
Very delicious! I'm sure it's even better with the lime leaves, which I didn't have, but even without it was very good, and it's quite easy to prepare. - 29 Sep 2008
I added undon noodles. This is good but does not even hold a candle to "Adrienne's Tom Ka Gai" from this site. The other recipe knocks you socks off ---awsome. This one is just okay---AND I had a hard time finding straw mushroom, look in the canned goods section. - 29 Sep 2008
I love this recipe. It's simple but delicious. I used canned straw mushrooms, too. Do try this recipe!! - 29 Sep 2008