Thai Hot And Spicy Shrimp Soup - {Tom Yum Koong}

Recipe Ingredients

1 lb	454g / 16oz	Shrimp with shells
1 tablespoon	15ml	Peanut oil
5 cups	1185ml	Chicken stock
2		Lemongrass stalks
1 1/2 tablespoons	22ml	Cilantro stems
2		Garlic cloves
2		Fresh red chilies - (to 4) - seeds removed
1/2 teaspoon	2.5ml	Lime zest
4		Kaffir lime leaves - chopped
		(or another 1/2 tspn lime zest,
		If you can't find the lime leaves)
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1		Straw mushrooms - in pieces
1 tablespoon	15ml	Nam pla - (or another Southeast Asia
		Fish sauce like Viet Nam's Nuoc mam)
		Juice of 1 lime
2		Fresh red chilies - seeded, slivered
12		Cilantro leaves

Recipe Instructions

Peel shrimp, reserving shells, and both devein and continue slicing lengthwise, pounding flat -- then set aside.

Heat oil in a large saucepan, then fry the shrimp shells in it until they turn pink. Pour in chicken stock and bring to a boil, then reduce and let simmer. Cut the lemon grass stalks in pieces -- reserving the bottom 5 inches -- then bruise the pieces with a few heavy hits, then toss them into the soup.

Cut the reserved lemon grass into thin pieces, then either toss into a blender or pound with the garlic, the cilantro stems, the chilies, and and lime zest and leaves, and white pepper. Stir into the soup, bring to a boil, then reduce and simmer for 20 minutes.

When the stock is done, pour through a sieve, return to the saucepan, and reheat. When soup is at a boil, add shrimp and mushrooms and cook for 2 to 3 minutes, until the shrimp are pink. Reduce heat, add lime juice and fish sauce, and taste for seasoning.

When ready to serve, stir in slivered chilies and cilantro leaves, then ladle into bowls.

Serve to 4, all at once with rice and any number of other dishes. In a way, it serves as a beverage to the whole meal, served, as it traditionally is, all together.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.