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THAI HOT & SOUR SHRIMP SOUP (TOM YUM GOONG)
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Thai Soups
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Shrimp, peeled & deveined
3 1/2 c Water
4 Kaffir lime leaves
2 Stalks lemongrass
-- cut into 1" pieces
-- and smashed. Use 2" from
-- base only. Discard leaves
1/2 c Straw mushrooms
-- (canned or fresh)
2 tb Lime juice
3 tb Fish sauce (Nam Pla)
1 t Thai red curry paste
2 ts Sliced red & green chilis
-- (or to taste)
1 tb Chopped cilantro leaves
In a medium saucepan, bring water to a boil over high
heat. Stir in the curry paste, lime leaves and
lemongrass. Bring to a boil again and add shrimps and
mushrooms. Cook just until the shrimps are done but
not overcooked. Stir in fish sauce and remove from
heat. Spoon the soup into a serving bowl and add lime
juice, stir to mix well. Sprinkle chilies and cilantro
leaves before serving. Serve hot with cooked rice.
Makes 2 servings.
NOTE: Boneless chicken pieces may be used instead of
shrimps. Omit the chilies if desired. Additional fish
sauce may also be added to the soup at the table.
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