Tom Yum Kung
(Hot and Sour Shrimp Soup)
| Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.
| 3 cups(24 fl oz/750ml) | water or light chicken stock | | 8 oz(250 g) | shrimps/prawns,shelled and divided | | 2 | garlic cloves, minced | | 5 leaves | kaffir lime leaves(bai-ma-krut) | | 3 slices | fresh or dried galangal (Kha) | | 1/4 cup | fish sauce (nam pla) | | 2 stalks | lemon grass / citronella (ta-krai), lower1/3 portion only, cut into 1-inch (2.3 cm) lengths | | 5 | hot green Thai chilli peppers (phrik khi nu), optional | | 1/2 cup | sliced straw mushrooms | | 1/4 cup(2 fl oz/60ml) | lime juice | | 1 teaspoon | roasted chilli paste (nam phrik pao) | | 1 tablespoon | chopped cilantro/coriander leaves(bai phak chi) | |
Index of other Thai recipes © 1997 Tourism Authority of Thailand
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