Tom Yum Koong Soup. -Thai.
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Ingredients
- 1/2 pound medium shrimp - peeled and deveined
12 mushrooms, halved
1 (4.5 ounce) can mushrooms, drained
4 cups water
2 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chile padi (bird's eye chiles)
1 1/2 tablespoons fish sauce
1 1/2 limes, juiced
1 teaspoon white sugar
1 teaspoon hot chile paste
1 teaspoon hot chile paste
Directions
- 1.Trim lemongrass and cut into matchstick size pieces.
- 2.To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
- 3.Trim lemongrass and cut into matchstick size pieces.
- 4.Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.
Information
- Category
- Soups/Stews
- Cuisine
- Other Asian