Title: Tom Yam Goong (Hot and Sour Soup)
Categories: Polkadot Faylen Soup Spicy Thai
Yield: 4 Servings

8	oz	Shrimp or prawns, shelled and deveined. Reserved shells
3	c	Water
2		Cloves garlic, minced
5		Kaffir lime leaves OR strips of lemon peel
3		Thin slices fresh OR dried galangal OR fresh ginger
1/4	c	Fish sauce
2		Stalks lemon grass, lower 1/3rd only, cut into 1" lengths
2		Sliced shallots
1/2	c	Sliced straw mushrooms
5		Green Thai chili peppers (optional)
1/4	c	Lime juice
1	ts	Black chili paste Cilantro leaves for garnish

Rinse shells and place in water. Heat water to a boil, then strain out shells. Add garlic, lime leaves, galangal, fish sauce, lemon grass, shallots, straw mushrooms, and chilis and simmer for 2 minutes. Add the shrimp and reheat to a boil and cook for 3-4 minutes until shrimp turn pink. Place the lime juice and chili paste in a serving bowl, pour the soup into the bowl, stir, and garnish. Serves 4. Source: Williams-Sonoma (from "Thailand the Beautiful Cookbook")

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997

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