MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Tom Yum Goong (Hot and Sour Soup)
Categories: Soups, Thai
Yield: 6 servings
16 lg Shrimp
5 c ;water
2 Stems fresh lemongrass
-(bottom 1/3 of stalk)
1 1/2-in. piece ginger
-(galanga) (Siamese),
- sliced in slivers
3 sm Hot red chilies; seeds and
-ribs removed
2 Coriander roots
Salt to taste
6 sm Fresh kaffir lime leaves
4 tb Nam pla (fish sauce)
5 tb Lemon juice
1 tb Lime juice
15 oz Can straw mushrooms; drained
2 Stems fresh coriander leaves
-for garnish
Note: Save shells from the shrimp, including heads, if available.
Shell and devein shrimp, reserving heads and shells. Place shells
and heads in a large saucepan. Add water, lemongrass and Siamese
ginger.
Using a mortar and pestle, pound two of the chilies with the
coriander roots and add to pan. Add the salt and five of the lime
leaves, shredded into little pieces.
Bring the soup to a boil and simmer uncovered 20 to 25 minutes.
Strain stock into a clean pan. Don't panic if it doesn't taste
wonderful at this point because the seasoning adjustments will make
a big difference.
A few minutes before serving, bring the stock to a boil, add the
shrimp and cook 2 to 3 minutes. Add the nam pla, lemon and lime
juices and the straw mushrooms. Adjust seasoning. The flavor
should be tangy.
Serve in bowls garnished with strips of remaining chili, shredded
lime leaf and coriander leaves.
From the MM database of Judi M. Phelps.
[email protected]
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