Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
142
Ingredients
| 1 | cup |
shrimp
& deveined |
* |
| 3 ½ | cups |
water
|
|
| 4 | each |
kaffir lime leaves
|
* |
| 2 | stalks |
lemongrass
cut into 1 inch pieces, smashed |
* |
| ½ | cup |
enoki mushrooms
|
* |
| 2 | tablespoons |
lime juice
|
|
| 3 | tablespoons |
fish sauce
|
|
| 1 | teaspoon |
red curry paste
|
* |
| 2 | teaspoons |
green chili peppers
red and green, sliced |
|
| 1 | tablespoon |
cilantro
chopped |
* |
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.
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.
