Hot and Sour Shrimp Soup - Tom Yam Goong Recipe - Cooking Index
Hot and Sour Shrimp Soup - Tom Yam Goong Recipe - Cooking Index
| 8 oz | Shrimp/prawns - shelled and | |
| With shells - reserved | ||
| 3 cups | Water | |
| 2 x | Garlic - minced | |
| 5 | Kaffir lime leaves | |
| 3 x | Galangal, fresh or dried - (kha) * | |
| 1/4 cup | Fish sauce - (nam pla) | |
| 2 x | Lemon grass (lower portion only) - cut 1" lengths | |
| 2 | Shallots, sliced | |
| 1/2 cup | Straw mushrooms, sliced | |
| 5 | Green Thai chili peppers - (prik khee noo) | |
| 1/4 cup | Lime juice | |
| 1 tablespoon | Cilantro leaves - chopped | |
| 1 teaspoon | Black chili paste - (nam prik pow) ** |
* Galangal: A relative of the ginger root, galangal is pale yellow and has a delicate flavor. ** See recipe.
A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the most famous of all Thai Soups. Each region has its own particular variation of the recipe. This recipe is from Bangkok and the Central Plains
Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve.
Source:
Mesquite Cookery by John 'Boog' Powell
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