Tom yum goong soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Prawns(Goong) |
| 1 | cup | Mushrooms,(het) |
| 1 | teaspoon | Salt(Glua) |
| 2 | tablespoons | Fish Sauce (Nam Plah) |
| 2 | Lime(Mineow) | |
| 10 | Chilis (Prik) fresh chopped | |
| 2 | Lemon grass,(dak kai) | |
| 1 | cup | Galingale (Kah) |
| ¼ | cup | Kaffer leaf (ma-krood) |
| 3 | Green onions (Don Hom) | |
| 3 | Coriander/Italian parsley | |
| 4\" sprigs | ||
| 1 | teaspoon | Chili paste (Prik pow) |
Directions
All ingredients are available in most Asian markets. () = Thai to English translation.
Shell and wash medium size prawns. Wash and coursely chop mushrooms, lemongrass, galingale, kafferleaf, and coriander. Place 5 liters of clean water in a 10 liter pan and bring to a full boil. Place all ingredients (except green onions and prawns)into pan and simmer on medium heat for 15 minutes. Place prawns in boiling water and cook for an additional 10 minutes. Add green onions and serve with a side of rice.
Receipe by: Kero Date: 19/09/96 Posted to MM-Recipes Digest V4 #1 by Hugh D Lloyd <hughloyd@...> on Dec 19, 1998