Tom Yam Goong (Thai Hot & Sour Soup)
Yield
4 servingsPrep
20 minCook
15 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
water
|
*
|
| 2 | stalks |
lemongrass
cut into 1 1/2 inch lengths |
*
|
| 4 | each |
kaffir lime leaves
each torn off center spine |
*
|
| 1 | large |
shallots
peeled, sliced |
*
|
| 6 | small |
thai bird's eye chili peppers
|
* |
| ½ | pound |
shrimp
peeled, deveined, tails left on |
|
| ½ | cup |
enoki mushrooms
|
*
|
| 3 | tablespoons |
lime juice
|
|
| 3 | tablespoons |
fish sauce
|
|
| ½ | teaspoon |
salt
|
|
| 1 | small |
tomatoes
firm, cut into wedges |
|
| 1 | cup |
cilantro
|
|
| 1 | tablespoon |
pak chee farang
chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
water
|
*
|
| 2 | stalks |
lemongrass
cut into 1 1/2 inch lengths |
*
|
| 4 | each |
kaffir lime leaves
each torn off center spine |
*
|
| 1 | large |
shallots
peeled, sliced |
*
|
| 6 | small |
thai bird's eye chili peppers
|
* |
| 226.8 | g |
shrimp
peeled, deveined, tails left on |
|
| 118 | ml |
enoki mushrooms
|
*
|
| 45 | ml |
lime juice
|
|
| 45 | ml |
fish sauce
|
|
| 2.5 | ml |
salt
|
|
| 1 | small |
tomatoes
firm, cut into wedges |
|
| 237 | ml |
cilantro
|
|
| 15 | ml |
pak chee farang
chopped |
* |
Directions
Some Asian markets now carry bags of pak chee farang leaves.
If you can't get them, omit, or add a little more cilantro.
In some markets they are labled with their Vietnamese name, ngo gal.
Place water in 3-quart saucepan.
Add lemon grass, line leaves and shallot and bring to boil.
Add chiles and shrimp.
Cook 2 minutes.
Add straw mushrooms, lime juice, fish sauce and salt.
Add tomato and cook just until heated, not soft.
Turn unstrained soup into serving bowl.
(Do not eat lemon grass and lime leaves.)
Top with pak chee farang and cilantro leaves.
