Tom yam goong (hot and sour soup)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Shrimp or prawns, shelled and deveined. Reserved shells |
| 3 | cups | Water |
| 2 | Cloves garlic, minced | |
| 5 | Kaffir lime leaves OR strips of lemon peel | |
| 3 | Thin slices fresh OR dried galangal OR fresh ginger | |
| ¼ | cup | Fish sauce |
| 2 | Stalks lemon grass, lower 1/3rd only, cut into 1\" lengths | |
| 2 | Sliced shallots | |
| ½ | cup | Sliced straw mushrooms |
| 5 | Green Thai chili peppers (optional) | |
| ¼ | cup | Lime juice |
| 1 | teaspoon | Black chili paste Cilantro leaves for garnish |
Directions
Rinse shells and place in water. Heat water to a boil, then strain out shells. Add garlic, lime leaves, galangal, fish sauce, lemon grass, shallots, straw mushrooms, and chilis and simmer for 2 minutes. Add the shrimp and reheat to a boil and cook for 3-4 minutes until shrimp turn pink. Place the lime juice and chili paste in a serving bowl, pour the soup into the bowl, stir, and garnish. Serves 4. Source: Williams-Sonoma (from "Thailand the Beautiful Cookbook") * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@...> on Aug 1, 9