Shrimp soup (tom yum kung)

4 Servings

Ingredients

Quantity Ingredient
3 cups Chicken broth
2 Lemon grass stalks; cut into 1/2-inch pieces
5 Thai lime leaves; cut in half
5 Pieces small Thai hot chilies, smashed, or 1 to 2 jalapeno peppers (up to 6)
1½ cup Straw mushrooms or
1 can (15 ounces); drained
1 tablespoon Fish sauce (nam pla); or more to taste (up to 2)
2 teaspoons Roasted chili paste with bean oil (nam prik pouw)
3 slices Galanga root; about size of quarter (up to 5)
3 tablespoons Lime juice; or more to taste
6 larges Shrimp; shelled, deveined (up to 10)
2 tablespoons Chopped cilantro
2 minutes.

Directions

Preparation time: 20 minutes Cooking time: 2-4 minutes 1. Heat broth in large saucepan over medium-high heat. Add lemon grass, lime leaves, Thai chilies or jalapenos and straw mushrooms. Cook, 2 to 3 minutes. Stir in fish sauce, chili paste, galanga root and lime juice; cook 2. Add shrimp to boiling liquid. Cook until shrimp turns pink and is tender, 2 to 3 minutes. Ladle into soup bowls; garnish with cilantro.

Nutrition information per serving: Calories ...... 85 Fat ............ 2 g Cholesterol .. 18 mg Sodium ..⅒,460 mg Carbohydrates .. 8 g Protein ........ 8 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 1, 1997

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