Recipe: Hot and Sour Prawn Soup (Tom Yum Kung) (Thai)

HOT AND SOUR PRAWN SOUP (TOM YUM KUNG)

FOR THE SHRIMP STOCK:
3 1/2 to 4 cups water
8 ounces prawns or medium-sized to jumbo shrimp, shelled and deveined
2 garlic cloves, minced
1 shallot, thinly sliced
FOR THE SOUP:
2 stalks lemongrass (see note)
5 kaffir lime leaves (bai ma-krut, see note)
6 fresh or frozen galangal (kha, see note), peeled and thinly sliced
3 to 5 green Thai chili peppers (phrik khi nu, see note), about 1/2 to 1-inch long, to taste (or 2 to 3 sliced jalapeno or Serrano peppers)
1/2 cup canned straw mushrooms (see note), halved lengthwise, rinsed and drained
1/4 cup fresh Tiparos fish sauce (nam pla, see note)
1/2 teaspoon roasted Maesri roasted chili paste (nam phrik pao, see note)
1/4 cup lime juice
1/2 teaspoon sugar (or slightly more to taste)
Cilantro sprigs (for garnish)

TO PREPARE THE SHRIMP STOCK:
Set peeled and deveined shrimp aside. To prepare the stock, place prawn or shrimp heads and shells in a 3-quart pot. Add 3 1/2 to 4 cups water and bring to a boil. Reduce heat to low, and simmer covered, about 45 minutes to 1 hour. Strain stock, discarding shrimp heads and shells. You should have about 3 to 3 1/2 cups of stock.

TO PREPARE THE SOUP:
Cut the bottom tip off the lemongrass stalks and, from where the green part starts, discard the top and leaves as well. You should have about 6 or 7 inches of pale yellow-green stalk. Peel away the outer layers of the base until you see the pale pink ring of the heart inside. Lay the knife blade flat across the stalk. With one hand firmly gripping the handle, place the palm of your hand on top of the knife, and crush hard to bruise the stalk. This releases the lemony aromatic oils. Slice crosswise into thin rounds. Set aside.

Depending on desired level of hotness, use 3 to 5 chilies. Remove stem and bottom tip, and slice into 1/4-inch rounds.

Put strained stock in a pot, and bring to a boil over medium heat. Add the garlic, shallots, kaffir lime leaves, galangal, lemongrass, chili peppers, straw mushrooms, fish sauce, chili paste and lime juice. Simmer covered for 2 or 3 minutes.

Add the shrimp, and bring liquid to a boil. Cook until the shrimp are pink, opaque and firm, about 1 or 2 minutes.

Stir in sugar. Garnish with cilantro sprigs and serve immediately.

NOTE:
Lemongrass, kaffir lime leaves, galangal, Thai chili peppers and chili paste are available at Asian markets. For the canned straw mushrooms, buy whole, peeled mushrooms, also available at Asian markets and some supermarkets' specialty foods sections.

Makes 4 servings
From Bangkok Grand Palace restaurant, New York City
Source: Amarillo Globe-News, December 29, 1999