Tom Yam Goong
Hot and sour shrimp soup
Serves 4
You will need a rich, full flavoured chicken stock as a base for this refreshing soup. It must be crystal clear to allow the captivating coral-pink highlights of the shrimp to shine through. Whether you will be using shrimp or prawn, be careful not to overcook them.
Hot and sour shrimp soup
Serves 4
You will need a rich, full flavoured chicken stock as a base for this refreshing soup. It must be crystal clear to allow the captivating coral-pink highlights of the shrimp to shine through. Whether you will be using shrimp or prawn, be careful not to overcook them.
4 cups homemade chicken stock
1 tablespoon nam pla (fish sauce)
1 tablespoon bottled nam prik paow (Thai chili oil)
2 stalks lemongrass, cut in 2 inch pieces and smashed
5 fresh kaffir lime leaves, center vein of each removed
One 2 inch piece of galangal
¾ pound medium shrimp or prawns shelled and deveined
1 cup canned straw mushroom, rinsed and drained
2 tablespoon lime juice
Coriander sprigs for garnish
1 tablespoon nam pla (fish sauce)
1 tablespoon bottled nam prik paow (Thai chili oil)
2 stalks lemongrass, cut in 2 inch pieces and smashed
5 fresh kaffir lime leaves, center vein of each removed
One 2 inch piece of galangal
¾ pound medium shrimp or prawns shelled and deveined
1 cup canned straw mushroom, rinsed and drained
2 tablespoon lime juice
Coriander sprigs for garnish
In a medium saucepan over high heat, bring stock, nam pla,
nam prik paow, lemongrass, lime leaves, and galangal to a boil.
Reduce heat to low and simmer, covered, 10 minutes. Return mixture to a boil over high heat, add shrimp and mushrooms, and cook 2 to 3 minutes, or until the shrimp are orange and just firm. Stir in lime juice, garnish with coriander sprigs, and serve immediately.
Reduce heat to low and simmer, covered, 10 minutes. Return mixture to a boil over high heat, add shrimp and mushrooms, and cook 2 to 3 minutes, or until the shrimp are orange and just firm. Stir in lime juice, garnish with coriander sprigs, and serve immediately.
Conversion chart
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
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