16 large shrimp
1 shells from the shrimp, including h, eads, if avail
5 cup water
2 stems fresh lemongrass (bottom 1/3, of stalk)
1/2 inch piece siamese ginger (galanga), , sliced in sliv
3 small hot red chilies, seeds and ribs rem, oved
2 coriander roots
1 salt to taste
6 small fresh kaffir lime leaves
4 tbsp nam pla (fish sauce)
4 tbsp to 5 tb lemon juice
1 tbsp lime juice
1 can straw mushrooms, drained
2 stems fresh coriander leaves for ga, rnish
A Recipe for
Tom Yum Goong - Thai Shrimp Soup
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This is a recipe for Tom Yum Goong - Thai Shrimp Soup from the recipe cookbook of Recipes-to-go (Asian)
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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.
SOURCE: Flower and Garden Magazine Feb/Mar 92 SHARED BY: Jim Bodle
6/92
Serves: 6
Tom Yum Goong - Thai Shrimp Soup Recipe brought to you by Recipes To-Go