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.
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
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.
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
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