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Recipe: Thai Spicy Shrimp and Lemon Grass Soup (Tom Yum Goong)

Soups
THAI SPICY SHRIMP AND LEMON GRASS SOUP
(TOM YUM GOONG)

1/2 pound prawns, shelled and deveined, shells reserved
4 cups water
1/2 cup sliced fresh mushrooms
FOR THE SAUCE:
2 cloves garlic, minced
5 kaffir lime leaves*
6 tablespoons lime juice
6 tablespoons fish sauce
1 stalk lemon grass (lower third of stalk only), cut into 1-inch lengths
FOR THE GARNISH:
1/4 chopped fresh cilantro
Fresh or dried Thai chile peppers (optional)
1/4 teaspoon red curry paste

Bring the prawns shells and 4 cups water to boil in a pot. Strain the stock and discard the shells.

Add the prawns and mushrooms to the stock and bring to a boil.

Combine the sauce ingredients and add to the soup stock. Heat thoroughly.

Serve the soup garnished with cilantro, fresh or dried chiles and curry paste.

*Kaffir lime leaves, an important ingredient in many Thai dishes, are available online and at Asian markets.

Makes 4 servings
Adapted from source: Quick and Easy Thai Cuisine: Lemon Grass Cookbook by Panurat Poladitmontri and Judy Lew
MsgID: 0311609
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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