| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Seafood, Soups, Thai |
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 |
T |
Chopped Cilantro Leaves |
| 1 |
t |
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. ~-- 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
~------------------------------------------------------ ~-------------
~-- 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.
A Message from our Provider:
“Exercise daily — walk with the Lord.”