Thai hot & sour shrimp soup (tom yum goong)

2 servings

Ingredients

Quantity Ingredient
1 cup Shrimp, peeled & deveined
3½ cup Water
4 Kaffir lime leaves
2 Stalks lemongrass cut into 1\" pieces and smashed. Use 2\" from base only. Discard leaves
½ cup Straw mushrooms (canned or fresh)
2 tablespoons Lime juice
3 tablespoons Fish sauce (Nam Pla)
1 teaspoon Thai red curry paste
2 teaspoons Sliced red & green chilis (or to taste)
1 tablespoon 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.

From Gail Shimizu

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