Tom Yam Kung (shrimp Soup) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: prawns, 25-30 count, shelled
Directions:
: and deveined -- (save
: shells)
3 cloves garlic -- crushed
6 kafir leaves -- * see note
6 TB lemon juice
6 TB Thai fish sauce
1 stalk fresh lemon grass --
: **see note
1 ts sugar
: ground Thai red chili pepper
: to taste
1/2 c straw mushrooms
1/4 c cilantro -- coarsely
: chopped
1. Remove shells from prawns and rinse. Put shells in a pot and add
enough water to cover them. Cover pot, bring mixture to boil and
simmer for 15 minutes. Strain. this is the broth which can be set
aside. 2. Combine garlic, kafir leaves, lemon juice, Thai fish sauce,
lemon grass, sugar and chili pepper. (Sauce can be made several days
in advance and stored in the refrigerator.) 3. Bring soup stock to a
boil, add prawns, mushrooms, and basic sauce. Bring to boil briefly
until prawns cook. Garnish with cilantro.
Recipe By : Seattle Times
From: Rooby
Source from luhu.jp
: shells)
3 cloves garlic -- crushed
6 kafir leaves -- * see note
6 TB lemon juice
6 TB Thai fish sauce
1 stalk fresh lemon grass --
: **see note
1 ts sugar
: ground Thai red chili pepper
: to taste
1/2 c straw mushrooms
1/4 c cilantro -- coarsely
: chopped
1. Remove shells from prawns and rinse. Put shells in a pot and add
enough water to cover them. Cover pot, bring mixture to boil and
simmer for 15 minutes. Strain. this is the broth which can be set
aside. 2. Combine garlic, kafir leaves, lemon juice, Thai fish sauce,
lemon grass, sugar and chili pepper. (Sauce can be made several days
in advance and stored in the refrigerator.) 3. Bring soup stock to a
boil, add prawns, mushrooms, and basic sauce. Bring to boil briefly
until prawns cook. Garnish with cilantro.
Recipe By : Seattle Times
From: Rooby
Source from luhu.jp
Tags
Thai