| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp; medium size – about 26/pound, (preferably with heads) |
| 4 |
|
Stalks fresh lemongrass; with the outer leaves discarded and root ends trimmed |
| 6 |
c |
Water |
| 1/4 |
c |
Coriander roots and/or stems; well-washed and finely chopped |
| 1/2 |
ts |
Salt; (or to taste) |
| 1/2 |
ts |
Black pepper; freshly ground |
| 1 |
|
1-inch cube fresh gingerroot; peeled and cut into fine julienne strips |
| 1/4 |
c |
Asian fish sauce; (preferably Naam Pla) |
| 1/4 |
c |
Fresh lime juice |
| 1 |
sm |
Fresh red or green Thai chili or serrano chili; or to taste, seeded and sliced very thin |
|
|
Fresh coriander leaves |
|
|
Thinly sliced kaffir lime leaves |
|
sm |
Fresh red Thai chilies; if desired |
INSTRUCTIONS
GARNISH
Rinse shrimp well and shell, reserving shell and heads.
Cut 3 lemongrass stalks into 1-inch sections and crush lightly with flat
side of a heavy knife. In a saucepan combine crushed lemongrass with
reserved shrimp shells and heads, water, coriander roots, salt, and pepper
and simmer, uncovered, 20 minutes. Strain broth through a fine sieve into
another saucepan.
Thinly slice lower 6 inches of remaining lemongrass stalk, discarding
remainder of stalk, and combine with broth and gingerroot. Simmer broth 5
minutes. Add shrimp and simmer 1 minute, or until shrimp are just firm to
touch. Stir in fish sauce, lime juice, and sliced chili.
Serve soup warm or at room temperature, garnished with coriander leaves,
lime leaves, and chilies. Makes about 6 cups.
Note: This soup as a version of the classic "Tom Yaam Goong." In its
homeland this soup would have far more hot chilies. The above version has
been toned down by Gourmet Magazine to appeal to newcomers to Thai cuisine,
but veterans can add more chilies to make this soup as incendiary as they
wish.
source: Gourmet Magazine June 1994
Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@arctos.com> on May
16, 1998
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