tom yum goong hot&sour shrimp soup***(hkrt62b)
| Measure | Ingredient |
|---|---|
| 3 cups | Raw shrimp; peeled and devie |
| 7 cups | Water |
| 1 tablespoon | Fish sauce |
| ⅛ teaspoon | MSG; OPTIONAL |
| 1 | Stalk lemon grass; 1" pcs. |
| 1 | Fresh tomato; cut up bite si |
| 2 | Fresh hot green chili pepper |
| 1 tablespoon | Fresh lemon juice |
| 1 | Green onion; 1" pcs. |
| ½ cup | Chinese straw mushroom |
| 1 tablespoon | Thai"Nam Prig Pow"** |
2-3 ea Kaffir leaves; lemon leaves 2-3 ea fresh coriander; leaves-cut up *sliced **Thai chili in oil Wash shrimp and drain thoughly. Put water in a large sauce pan. Bring to a boil over high heat. Add shrimp and cook for 10-15 minutes. Add remaining ingredients EXCEPT FOR LEMON JUICE AND CORIANDER LEAVES. Simmer on low heat 8-10 minutes longer. Add lemon juice into the soup. Sprinkle with fresh coriander before serving. Serve with rice. FROM: SOPIT MERRELL (HKRT62B)
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