Title: Thai Hot & Sour Shrimp Soup
Categories: Ethnic Soup Seafood
Yield: 2 Servings
| 1 | c | Shrimp, pld and deveined |
| 3 1/2 | c | Water |
| 4 | | Kaffir lime leaves (Bai Magr |
| 2 | | Stalks lemongrass, cut 1" |
| | | Pces & smashed. Use 2" frm |
| | | Base only. Discard leaves |
| 1/2 | c | Cnd straw mushrooms,or fresh |
| 2 | tb | Lime juice |
| 3 | tb | Fish sauce (Nam Pla) |
| 1 | ts | Thai red curry paste |
| 2 | ts | Or tst, slcd rd & grn chilis |
| 1 | tb | Chopped cilantro leaves |
*Tom Yum Goong DIRECTIONS: 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. From Gail Shimizu. MM:MK VMXV03A.