Thai hot and sour shrimp soup* bwht68a

2 servings

Ingredients

Quantity Ingredient
1 cup Shrimp, pld and deveined
3½ cup Water
4 Kaffir lime leaves (Bai Magr
2 Stalks lemongrass, cut 1\"
Pces & smashed. Use 2\" frm
Base only. Discard leaves
½ cup Cnd straw mushrooms,or fresh
2 tablespoons Lime juice
3 tablespoons Fish sauce (Nam Pla)
1 teaspoon Thai red curry paste
2 teaspoons Or tst, slcd rd & grn chilis
1 tablespoon Chopped cilantro leaves

Directions

*Tom Yum Goong 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. MM:MK VMXV03A.

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