Separate the prawn’s shell, meat and fat (the slimy stuff in the head) into one bowl each
In a saucepan, simmer the prawn shells in the vegetable stock (or water with a teaspoon of salt) for about 20 minutes or until water has been reduced to half
Put the contents of the saucepan into a food processor, blend, then press the juices through a sieve and set it aside your extracted prawn juices
Add the WorldFoods Chili Lemongrass sauce and the extracted prawn juices into a saucepan and allow this sauce to simmer
In a large frying pan or woke, heat up some butter and cook the mushrooms with the prawn meat until browned, then combine the sauce and pasta, and stir fry for a minute before removing from the heat
Serve your freshly made spaghetti tom yum koong with the cayenne pepper and kaffir lime leaves
A combination of spaghetti and traditional Thai tom yum sauce and prawns
