Thai Spicy Shrimp Soup (Tom Yum Koong) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Delicious, bright and flavorful - authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY! Ingredients:
1/3 lb shrimp (shelled, with tail) |
8 fresh mushrooms, cut in half |
12 canned straw mushrooms |
2 cups stock (fish or chicken stock) |
1/2 stalk fresh lemongrass, cut in 1-inch long pieces |
4 fresh lime leaves (kaffir lime leaves- or can use pesticide-free lime leaves from your garden, washed) |
1 inch fresh galangal, sliced thinly (thai ginger root) |
4 -6 fresh chili peppers (i use one fresh serrano chile-optional, see note) |
2 tablespoons premium fish sauce |
2 tablespoons fresh lime juice |
1/2 teaspoon sugar |
1/2 teaspoon chili paste, with soya oil (optional) |
fresh snipped cilantro, as desired |
Directions:
1. Devein shrimp; rinse and drain.
2. Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
3. Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
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