Thai hot & sour shrimp soup (tom yum goong)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shrimp, peeled & deveined |
| 3½ | cup | Water |
| 4 | Kaffir lime leaves | |
| 2 | Stalks lemongrass cut into 1\" pieces and smashed. Use 2\" from base only. Discard leaves | |
| ½ | cup | Straw mushrooms (canned or fresh) |
| 2 | tablespoons | Lime juice |
| 3 | tablespoons | Fish sauce (Nam Pla) |
| 1 | teaspoon | Thai red curry paste |
| 2 | teaspoons | Sliced red & green chilis (or to taste) |
| 1 | tablespoon | Chopped cilantro leaves |
Directions
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.
From Gail Shimizu