Thai Hot & Sour Shrimp Soup (Tom Yum Goong)
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
shrimp
& deveined |
*
|
| 828 | ml |
water
|
|
| 4 | each |
kaffir lime leaves
|
*
|
| 2 | stalks |
lemongrass
cut into 1 inch pieces, smashed |
*
|
| 118 | ml |
enoki mushrooms
|
*
|
| 3E+1 | ml |
lime juice
|
|
| 45 | ml |
fish sauce
|
|
| 5 | ml |
red curry paste
|
*
|
| 1E+1 | ml |
green chili peppers
red and green, sliced |
|
| 15 | ml |
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.
