Title: Tom Yam Goong (Hot and Sour Soup)
Categories: Polkadot, Faylen, Soups/stews, Spicy, Thai
Yield: 4 Servings
8 oz Shrimp or prawns,
-shelled and deveined.
-Reserved shells
3 c Water
2 Cloves garlic, minced
5 Kaffir lime leaves OR
-strips of lemon peel
3 Thin slices fresh OR
-dried galangal OR
-fresh ginger
1/4 c Fish sauce
2 Stalks lemon grass,
-lower 1/3rd only,
-cut into 1" lengths
2 Sliced shallots
1/2 c Sliced straw mushrooms
5 Green Thai chili peppers
-(optional)
1/4 c Lime juice
1 ts Black chili paste
-Cilantro leaves for
-garnish
Rinse shells and place in water. Heat water to a boil, then strain
out shells. Add garlic, lime leaves, galangal, fish sauce, lemon
grass, shallots, straw mushrooms, and chilis and simmer for 2
minutes. Add the shrimp and reheat to a boil and cook for 3-4 minutes
until shrimp turn pink. Place the lime juice and chili paste in a
serving bowl, pour the soup into the bowl, stir, and garnish. Serves
4. Source: Williams-Sonoma (from "Thailand the Beautiful Cookbook")
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
