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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 1 |
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I got this recipe from and that recipe is very good but I made some changes and I like my version more. If you like Tom Yam I recommend trying both. This is very easy to make. The hardest part might be finding the ingredients if you don’t have an oriental grocery store handy. Ingredients:
1 pint water |
1/2 lb shrimp |
1/4 lb mushroom |
1 stalk lemongrass |
3 -4 fresh lime leaves |
1 tablespoon chopped coriander or 1 tablespoon cilantro |
1/2 teaspoon ground chili powder (adjust to taste) |
1/2 teaspoon sea salt |
2 tablespoons lime juice |
1 -2 jalapeno, more if you like hotter (sliced or diced) |
2 green onions |
2 tablespoons fish sauce (i used veit huong - 3 crab brand) |
Directions:
1. Separate and save shrimp heads, remove shrimp from shells and devein and butterfly.
2. Pour water into pot with the lemon grass, kaffir-lime leaves, sea salt and shrimp heads. Simmer for 1 hour.
3. Add Additional water if to much evaporation occured to return to the original level.
4. Add mushrooms, jalapenos and green onions. Cook for 5 minutes.
5. Add shrimp, lime juice , ground chile powder to taste and fish sauce. Cook for 3 to 5 minutes till shrimp are done.
6. Garnish each bowl with chopped coriander before serving.
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