Thai Hot & Sour Shrimp Soup* Bwht68a Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Shrimp, pld and deveined
3 1/2 cup: Water,
4: Kaffir lime leaves, (Bai Magr
2 Stalks: lemongrass, cut 1"
Pces & smashed. Use 2" frm,
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,
Directions:
*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.
Source from luhu.jp
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.
Source from luhu.jp