1 cup shrimp, pld and deveined
3 1/2 cup water
4 kaffir lime leaves (bai magr
2 stalks lemongrass, cut 1
1 pces & smashed. use 2 frm
1 base only. discard leaves
1/2 cup cnd straw mushrooms,or fresh
2 tbsp lime juice
3 tbsp fish sauce (nam pla)
1 tsp thai red curry paste
2 tsp or tst, slcd rd & grn chilis
1 tbsp chopped cilantro leaves
A Recipe for
Thai Hot & Sour Shrimp Soup* Bwht68a
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*Tom Yum Goong 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. Makes 2 servings.
NOTE: Boneless chicken pieces may be used instead of shrimps. Omit
the chilies if desired. Additional fish sauce may also be added to
the soup at the table. From Gail Shimizu. MM:MK VMXV03A.
Serves: 2
Thai Hot & Sour Shrimp Soup* Bwht68a Recipe brought to you by Recipes To-Go