Tom yam goong (thai hot and sour soup)

4 Servings

Ingredients

Quantity Ingredient
1 quart Water
2 Stalks lemon grass, cut into 1 1/2\" lengths
4 Kaffir lime leaves, each torn off center spine
1 large Shallot, peeled, sliced
6 smalls Thai chiles OR
2 Serrano chiles, sliced lengthwise
½ pounds Medium shrimp, peeled and deveined, tails left on
½ cup Canned straw mushrooms
3 tablespoons Lime juice
3 tablespoons Fish sauce
½ teaspoon Salt
1 small Firm tomato, cut into wedges
1 cup Cilantro leaves
1 tablespoon Chopped pak chee farang

Directions

Some Asian markets now carry bags of pak chee farang leaves. If you can't get them, omit, or add a little more cilantro. In some markets they are labled with their Vietnamese name, ngo gal.

Place water in 3-quart saucepan. Add lemon grass, line leaves and shallot and bring to boil. Add chiles and shrimp. Cook 2 minutes. Add straw mushrooms, lime juice, fish sauce and salt. Add tomato and cook just until heated, not soft.

Turn unstrained soup into serving bowl. (Do not eat lemon grass and lime leaves.) Top with pak chee farang and cilantro leaves.

Each serving contains about: 91 calories; 892 milligrams sodium; 86 milligrams cholesterol; 1 gram fat; 8 grams carbohydrates; 13 grams protein; 0.77 grams fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.

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