Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

Recipe Ingredients

1 cup	237ml	Shrimp - peeled and deveined
3 1/2 cups	829ml	Water
4		Kaffir lime leaves
2		Lemongrass - - cut into 1" pieces
		And smashed. Use 2" from - - base only. Discard
1/2 cup	118ml	Straw mushrooms - - (canned or fresh)
2 tablespoons	30ml	Lime juice
3 tablespoons	45ml	Fish sauce - (nam pla)
1 teaspoon	5ml	Thai red curry paste
2 teaspoons	10ml	Sliced red and green chiles - - (or to taste)
1 tablespoon	15ml	Chopped cilantro leaves

Recipe Instructions

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.

Source:
Joyce Jue

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