Thai Hot & Sour Shrimp Soup (tom Yum Goong) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Shrimp, peeled & deveined
3 1/2 cup: Water,
4: Kaffir lime leaves,
2 Stalks: lemongrass, cut into 1" pieces - and smashed. Use 2" from - base only. Discard leaves
1/2 cup: Straw mushrooms, (canned or fresh)
2 tbsp: Lime juice,
3 tbsp: Fish sauce, Nam Pla
1 tsp: Thai red curry paste,
2 tsp: Sliced red & green chilis, (or to taste)
1 tbsp: Chopped cilantro leaves,
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.
Source from luhu.jp
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.
Source from luhu.jp