Tom yum goong

2 servings

Ingredients

Quantity Ingredient
Shimizu BWHT68A
3½ cup Water -- (Bai Magrood)
½ cup Canned straw mushrooms --
Or
2 tablespoons Lime juice
1 teaspoon Thai red curry paste -- (or
To taste); slice
1 cup Shrimp -- peeled and
Devained
4 Kaffir lime leaves
2 Stalks lemongrass -- *
If
3 tablespoons Fish sauce (Nam Pla)
2 teaspoons Red and green chilies
1 tablespoon Cilantro leaves -- chopped
Available

Directions

(Thai Hot and Sour Shrimp Soup) * Cut into 1" pieces and smashed. Use 2" from the base only. Discard the 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. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit sliced chilies if desired. Additional fish sauce may also be added to the soup at the table.

Recipe By :

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