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Tom Yum Koong (shrimp Soup)

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Thai	Soup	10	Servings

INGREDIENTS

1	qt	Fish stock
2		Stalks lemon grass, bruised
2		up to
3		"Kaffir" lime leaves, use
		lime zest if you can't
		get
		it
2		Coriander [cilantro] plants
		chopped
1	T	Fresh ground ginger
		Ground chili powder, prok
		phom to taste
4	T	Red chilies in vinegar, prik
		dong
4	T	Green chilies in fish sauce
		prik nam pla
3		up to
4		Limes, juice of
2		up to
3	T	Sliced bamboo shoots or
		coconut shoots
2		up to
3	T	"chilies in oil", prik nam
		pao
		Raw shrimp, about 15 to the
		pound in size

INSTRUCTIONS

Date: Tue, 20 Feb 1996 18:14:38 -0500  From: The Meades
<kmeade@ids2.idsonline.com> Tom Yum Koong Suki (Tom  Yum Shrimp Soup
cooked in a suki pot)  Place about a liter (or a quart) of fish stock
in the hot pot (if you  haven't got one, you could use a small "deep
fryer" or a fondue pot  as a replacement).  Bring it to a boil and add
all ingredients except shrimp.  Raw shrimp  (about 15 to the pound in
size) are placed on the table (in Thailand  we don't bother cleaning
them - you might want to remove the heads,  legs and shells, and devein
them), together with fresh mushrooms. The  guests then cook these by
placing them in small bronze-wire baskets  and dipping them in the suki
pot. If you are using fondue forks, you  might want to add the
mushrooms to the soup liquor just before  everyone starts to dine.
CHILE-HEADS DIGEST V2 #246  From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 76 Calories From Fat: 32 Total Fat: 3.6g Cholesterol: 5.5mg Sodium: 2198.8mg Potassium: 494mg Carbohydrates: 1.5g Fiber: <1g Sugar: <1g Protein: 9.5g