Tom Yam Goong (Hot and Sour Shrimp Soup)


Serving size: 4

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        shrimp/prawns -- shelled and
                        with shells -- reserved
   3      cups          water
   2      cloves        garlic -- minced
   5                    kaffir lime leaves
   3      slices        galangal, fresh or dried -- (kha) *
     1/4  cup           fish sauce -- (nam pla)
   2      stalks        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.