Hot And Sour Soup (Tom Yum Goong)

Recipe Ingredients

16 teaspoons	80ml	Shrimp (large)
5 cups	1185ml	Water
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	60ml	Nam pla - (fish sauce)
5 tablespoons	75ml	Lemon juice
1 tablespoon	15ml	Lime juice
15 oz	426g	Straw 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

Source:
Mesquite Cookery by John 'Boog' Powell

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