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Thai Recipe : Tom Yam Kung (Shrimp)

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    Source: www.chinesefood-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C
    MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 cups water or light chicken stock

    2. 8 oz. shrimps, shelled and divided

    3. 2 garlic cloves, minced

    4. 5 kaffir lime leaves (bai-ma-krut)

    5. 3 slices fresh or dried galangal (Kha)

    6. 1/4 cup fish sauce (nam pla)

    7. 2 stalks lemon grass (lower 1/3 portion only, cut into 1 inch lengths)

    8. 5 Hot green Thai chili peppers

    9. 1/2 cup sliced straw mushrooms

    10. 1/4 cup lime juice

    11. 1 tsp roasted chili paste

    12. 1 tbsp chopped cilantro/coriander leaves

    Instructions Jump to Ingredients ↑

    1. Bring the stock to a boil over medium heat.

    2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots, then the mushrooms and chili peppers, if using. Simmer for 2 minutes.

    3. Add the shrimp and reheat to boiling Cook until the shrimps are pink, opaque, and firm but no longer than 1 minutes.

    4. When the shrimps are cooked, place the lime juice and chili paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.

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