Tom yum goong
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Shimizu BWHT68A | ||
| 3½ | cup | Water -- (Bai Magrood) |
| ½ | cup | Canned straw mushrooms -- |
| Or | ||
| 2 | tablespoons | Lime juice |
| 1 | teaspoon | Thai red curry paste -- (or |
| To taste); slice | ||
| 1 | cup | Shrimp -- peeled and |
| Devained | ||
| 4 | Kaffir lime leaves | |
| 2 | Stalks lemongrass -- * | |
| If | ||
| 3 | tablespoons | Fish sauce (Nam Pla) |
| 2 | teaspoons | Red and green chilies |
| 1 | tablespoon | Cilantro leaves -- chopped |
| Available | ||
Directions
(Thai Hot and Sour Shrimp Soup) * Cut into 1" pieces and smashed. Use 2" from the base only. Discard the 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. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit sliced chilies if desired. Additional fish sauce may also be added to the soup at the table.
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