Tom yum goong hot&sour shrimp soup***(hkrt62b)
4 servings
Ingredients
| Quantity | 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\"** |
Directions
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)