Thai Hot & Sour Shrimp Soup (Tom Yum Goong)

Recipe Ingredients

1 cup	237ml	Shrimp - peeled, deveined
3 1/2 cups	829ml	Water
4		Kaffir lime leaves
2		Lemon grass
1/2 cup	118ml	Straw mushrooms - canned or fresh
2 tablespoons	30ml	Lime juice
3 tablespoons	45ml	Fish sauce - (nam pla)
1 teaspoon	5ml	Thai red curry paste
2 teaspoons	10ml	Sliced red & green chilies - or to taste
1 tablespoon	15ml	Chopped cilantro leaves

Recipe Instructions

Cut the lemon grass into 1: lengths and smash.

In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemon grass. 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. Makes 2 servings.

NOTE: Boneless chicken pieces may be used instead of shrimp. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.

Source:
Michael Willner

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.