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Title: Thai Hot & Sour Shrimp Soup (Tom Yum Goong)
Categories: Thai Soup Seafood
Yield: 2 Servings
| 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" | |
| 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 |
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.
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