Recipe for Tom Yum Goong - Thai Shrimp Soup

Ingredients

16 large shrimp
1 shells from the shrimp, including h; eads, if available
5 cup water
2 stems fresh lemongrass (bottom 1/3; of stalk)
1/2 inch piece siamese ginger (galanga); , sliced in slivers
3 small hot red chilies, seeds and ribs rem; oved
2 coriander roots
1 salt to taste
6 small fresh kaffir lime leaves
4 tablespoon nam pla (fish sauce)
4 tablespoon to 5 tb lemon juice
1 tablespoon lime juice
1 can straw mushrooms, drained
2 stems fresh coriander leaves for ga; rnish

Instructions

Shell and devein shrimp, reserving heads and shells. Place shells and heads in a large saucepan. Add water, lemongrass and Siamese ginger. Using a mortar and pestle, pound two of the chilies with the coriander roots and add to pan. Add the salt and five of the lime leaves, shredded into little pieces.

Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain stock into a clean pan. Don't panic if it doesn't taste wonderful at this point because the seasoning adjustments will make a big difference.

A few minutes before serving, bring the stock to a boil, add the shrimp and cook 2 to 3 minutes. Add the Nam Pla, lemon and lime juices and the straw mushrooms. Adjust seasoning. The flavor should be tangy.

Serve in bowls garnished with strips of remaining chili, shredded lime leaf and coriander leaves.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here