Thai hot & sour shrimp soup (tom yum goong)
Yield: 2 Servings
Ingredients:
- 1 c Shrimp peeled & deveined
- 3 1/2 c Water
- 4 Kaffir lime leaves
- 2 Stalks lemongrass -- cut into 1" pieces -- and smashed. Use 2" from -- base only. Discard leaves
- 1/2 c Straw mushrooms -- (canned or fresh)
- 2 tb Lime juice
- 3 tb Fish sauce (Nam Pla)
- 1 ts Thai red curry paste
- 2 ts Sliced red & green chilis -- (or to taste)
- 1 tb Chopped cilantro leaves
Instructions:
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. Makes 2 servings. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.
