Shrimp soup (tom yum kung)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken broth |
| 2 | Lemon grass stalks; cut into 1/2-inch pieces | |
| 5 | Thai lime leaves; cut in half | |
| 5 | Pieces small Thai hot chilies, smashed, or 1 to 2 jalapeno peppers (up to 6) | |
| 1½ | cup | Straw mushrooms or |
| 1 | can | (15 ounces); drained |
| 1 | tablespoon | Fish sauce (nam pla); or more to taste (up to 2) |
| 2 | teaspoons | Roasted chili paste with bean oil (nam prik pouw) |
| 3 | slices | Galanga root; about size of quarter (up to 5) |
| 3 | tablespoons | Lime juice; or more to taste |
| 6 | larges | Shrimp; shelled, deveined (up to 10) |
| 2 | tablespoons | Chopped cilantro |
| 2 | minutes. | |
Directions
Preparation time: 20 minutes Cooking time: 2-4 minutes 1. Heat broth in large saucepan over medium-high heat. Add lemon grass, lime leaves, Thai chilies or jalapenos and straw mushrooms. Cook, 2 to 3 minutes. Stir in fish sauce, chili paste, galanga root and lime juice; cook 2. Add shrimp to boiling liquid. Cook until shrimp turns pink and is tender, 2 to 3 minutes. Ladle into soup bowls; garnish with cilantro.
Nutrition information per serving: Calories ...... 85 Fat ............ 2 g Cholesterol .. 18 mg Sodium ..⅒,460 mg Carbohydrates .. 8 g Protein ........ 8 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 1, 1997