Hot & Sour Shrimp Soup - Tom Yam Goong * Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Shrimp/Prawns, Shelled and Deveined, With Shells Reserved
3 cup: Water,
2 Cloves: Garlic, Minced
5: Kaffir Lime Leaves,
3: Thin Slices Fresh Or Dried Galangal, (Kha) *
1/4 cup: Fish Sauce, Nam Pla
2 Stalks: Lemon Grass, Lower 1/3 Portion Only, Cut Into 1" Lengths
2: Sliced Shallots,
1/2 cup: Sliced Straw Mushrooms,
5: Green Thai Chili Peppers, (Prik Khee Noo) Optional
1/4 cup: Lime Juice,
1 tbsp: Chopped Cilantro Leaves,
1 tsp: Black Chili Paste,, (Nam Prik Pow) **
Directions:
* Galangal: A relative of the ginger root, galangal is pale yellow
and has a delicate flavor. ** See recipe.
~------------------------------------------------------
~------------- ~-- A subtle blend of hot and sour with citrus
overtones, Tom Yam Goong is the most famous of all Thai Soups. Each
region has its own particular variation of the recipe. This recipe
is from Bangkok and the Central Plains
~------------------------------------------------------
~------------- ~-- Rinse the shrimp shells and place them in a large
pot with the water. Heat to boiling, strain the broth and discard the
shells. Add the garlic, lime leaves, galangal, fish sauce, lemon
grass and shallots to the stock, then the mushrooms and chili
peppers, if using. Cook gently for 2 minutes. Add the shrimp to the
soup, and reheat to boiling. When the shrimp are cooked, place the
lime juice and black chili paste in a serving bowl. Pour the soup
into the bowl, stir, garnish with the cilantro leaves and serve.
Source from luhu.jp
and has a delicate flavor. ** See recipe.
~------------------------------------------------------
~------------- ~-- A subtle blend of hot and sour with citrus
overtones, Tom Yam Goong is the most famous of all Thai Soups. Each
region has its own particular variation of the recipe. This recipe
is from Bangkok and the Central Plains
~------------------------------------------------------
~------------- ~-- Rinse the shrimp shells and place them in a large
pot with the water. Heat to boiling, strain the broth and discard the
shells. Add the garlic, lime leaves, galangal, fish sauce, lemon
grass and shallots to the stock, then the mushrooms and chili
peppers, if using. Cook gently for 2 minutes. Add the shrimp to the
soup, and reheat to boiling. When the shrimp are cooked, place the
lime juice and black chili paste in a serving bowl. Pour the soup
into the bowl, stir, garnish with the cilantro leaves and serve.
Source from luhu.jp