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Title: Tom Yam Kung (Shrimp Soup)
Categories: Thai
Yield: 4 Servings
| 1 l | b prawns, 25-30 count, shelled | |
| : | and deveined -- (save | |
| : | shells) | |
| 3 | cloves garlic -- crushed | |
| 6 | kafir leaves -- * see note | |
| 6 T | B lemon juice | |
| 6 T | B Thai fish sauce | |
| 1 | stalk fresh lemon grass -- | |
| : | **see note | |
| 1 t | s sugar | |
| : | ground Thai red chili pepper | |
| : | to taste | |
| 1 | /2 c | straw mushrooms |
| 1 | /4 c | cilantro -- coarsely |
| : | chopped |
1. Remove shells from prawns and rinse. Put shells in a pot and add enough water to cover them. Cover pot, bring mixture to boil and simmer for 15 minutes. Strain. this is the broth which can be set aside. 2. Combine garlic, kafir leaves, lemon juice, Thai fish sauce, lemon grass, sugar and chili pepper. (Sauce can be made several days in advance and stored in the refrigerator.) 3. Bring soup stock to a boil, add prawns, mushrooms, and basic sauce. Bring to boil briefly until prawns cook. Garnish with cilantro.
Recipe By : Seattle Times