Tom yam goong (hot and sour soup)

4 Servings

Ingredients

Quantity Ingredient
8 ounces Shrimp or prawns, shelled and deveined. Reserved shells
3 cups Water
2 Cloves garlic, minced
5 Kaffir lime leaves OR strips of lemon peel
3 Thin slices fresh OR dried galangal OR fresh ginger
¼ cup Fish sauce
2 Stalks lemon grass, lower 1/3rd only, cut into 1\" lengths
2 Sliced shallots
½ cup Sliced straw mushrooms
5 Green Thai chili peppers (optional)
¼ cup Lime juice
1 teaspoon Black chili paste Cilantro leaves for garnish

Directions

Rinse shells and place in water. Heat water to a boil, then strain out shells. Add garlic, lime leaves, galangal, fish sauce, lemon grass, shallots, straw mushrooms, and chilis and simmer for 2 minutes. Add the shrimp and reheat to a boil and cook for 3-4 minutes until shrimp turn pink. Place the lime juice and chili paste in a serving bowl, pour the soup into the bowl, stir, and garnish. Serves 4. Source: Williams-Sonoma (from "Thailand the Beautiful Cookbook") * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@...> on Aug 1, 9

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