Title: Tom Yum Goong (Hot & Sour Shrimp Soup) #1
Categories: Thai Soup
Yield: 1 Servings
| 3/4 | lb | Shelled shrimp (reserve shells) |
| 3 | tb | Peanut or other vegetable oil |
| 1 | c | Chicken stock |
| 5 | c | Water |
| 8 | | Khaffir lime leaves (substitute zest of lime) |
| 3 | | Stalks lemon grass, each cut into 3 sections and crushed |
| 1 | tb | Fish sauce |
| 6 | | Ozs fresh mushrooms, quartered (or 1 can straw mushrooms) |
| 3 | tb | Fish sauce |
| 3 | tb | Fresh lime juice |
| 3 | | Fresh red chillies, sliced (use Thai birdseye chilies if you |
| | | Coriander leaves |
| | | Chopped scallions |
| | cn | Find them) |
In 4-quart pot, heat 2 tablespoons oil. Add shrimp and stir-fry briefly
until pink but not done. Remove shrimp and reserve. Add tablespoon oil and
stir-fry shells until pink. Add stock and water, lime leaves, lemon grass,
and 1 tablespoon fish sauce. Bring to boil. Reduce heat and simmer 20
minutes, covered. Strain broth and set aside until ready to serve. Discard
shrimp shells but save lemon grass and lime leaves to serve in soup. TO
ASSEMBLE SOUP: Add mushrooms to broth (if using straw nushrooms drain them
first) and simmer until done,about 5 minutes. Add shrimp and simmer briefly
until done (DO NOT OVERCOOK). Just before serving, add fish sauce, lime
juice, and chillies, garnish with coriander leaves and scallions. Notes:
Khaffir lime leaves, lemon grass, fish sauce, fresh coriander, and Thai
birdseye chillies are available in Asian grocery stores. Use any fresh hot
chili if unable to find the Thai ones. Although the lime leaves and lemon
grass are returned to the soup for serving, they are flavorings only and
are not eaten. Use zest of about 1/2 lemon if unable to find lemon grass.
If you can find shrimp with the heads on, fry the heads as well as the tail
shells for a richer broth. Discard with shells. From The Cookie Lady's
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