Name: Hot and Sour Shrimp Soup - Tom Yam Goong
Ingredients: 8 oz Shrimp/Prawns, Shelled and Deveined, With Shells Reserved; 3 c Water; 2 Cloves Garlic, Minced; 5 Kaffir Lime Leaves; 3 Thin Slices Fresh Or Dried Galangal (Kha) *; 1/4 c Fish Sauce (Nam Pla); 2 Stalks Lemon Grass, Lower 1/3 Portion Only, Cut Into 1" Lengths; 2 Sliced Shallots; 1/2 c Sliced Straw Mushrooms; 5 Green Thai Chili Peppers (Prik Khee Noo) Optional; 1/4 c Lime Juice; 1 tb Chopped Cilantro Leaves; 1 ts Black Chili Paste, (Nam Prik Pow) **

“Thou shalt love thy neighbor as thyself.” Now you love yourself suitably when you love God better than yourself. What, then, you aim at in yourself you must aim at in your neighbor, namely, that he may love God with a perfect affection. For you do not love him as yourself, unless you try to draw him to that good which you are yourself pursuing. For this is the one good which has room for all to pursue it along with thee. From this precept proceed the duties of human society.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Thai, Seafood, Soups	4	Servings

INGREDIENTS

8	oz	Shrimp/Prawns, Shelled and Deveined, With Shells Reserved
3	c	Water
2		Cloves Garlic, Minced
5		Kaffir Lime Leaves
3		Thin Slices Fresh Or Dried Galangal (Kha) *
1/4	c	Fish Sauce (Nam Pla)
2		Stalks Lemon Grass, Lower 1/3 Portion Only, Cut Into 1" Lengths
2		Sliced Shallots
1/2	c	Sliced Straw Mushrooms
5		Green Thai Chili Peppers (Prik Khee Noo) Optional
1/4	c	Lime Juice
1	tb	Chopped Cilantro Leaves
1	ts	Black Chili Paste, (Nam Prik Pow) **

INSTRUCTIONS

* Galangal: A relative of the ginger root, galangal is pale yellow and has
a delicate flavor.  ** See recipe.
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A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the
most famous of all Thai Soups. Each region has its own particular variation
of the recipe.  This recipe is from Bangkok and the Central Plains
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Rinse the shrimp shells and place them in a large pot with the water. Heat
to boiling, strain the broth and discard the shells. Add the garlic, lime
leaves, galangal, fish sauce, lemon grass and shallots to the stock, then
the mushrooms and chili peppers, if using. Cook gently for 2 minutes. Add
the shrimp to the soup, and reheat to boiling. When the shrimp are cooked,
place the lime juice and black chili paste in a serving bowl. Pour the soup
into the bowl, stir, garnish with the cilantro leaves and serve.

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