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Hot And Sour Soup (Tom Yum Goong)

Cuisine: Thai
Serves: 6 people

Recipe Ingredients

16 teaspoons 80mlShrimp (large)
5 cups 1185mlWater
2   Fresh lemongrass, (bottom 1/3 of stalk)
1   Galanga or ginger - sliced
3   Hot red chilies, seeded (small)
2   Coriander roots
  Salt to taste
6   Fresh kaffir lime leaves (small)
4 tablespoons 60mlNam pla - (fish sauce)
5 tablespoons 75mlLemon juice
1 tablespoon 15mlLime juice
15 oz 426gStraw mushrooms - drained
2   Stems fresh coriander leaves - for garnish

Recipe Instructions

Note: Save shells from the shrimp, including heads, if available.

This is the quintessential Thai soup aromatic, flavorful, citrus-scented, delicious. If this doesn't hook you on Thai cooking and gardening, nothing will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris (Grafton Books).

Shell and devein shrimp, reserving heads and shells. Place shells and heads in a large saucepan. Add water, lemongrass and Siamese ginger.

Using a mortar and pestle, pound two of the chilies with the coriander roots and add to pan. Add the salt and five of the lime leaves, shredded into little pieces.

Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain stock into a clean pan. Don't panic if it doesn't taste wonderful at this

Mesquite Cookery by John 'Boog' Powell


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