Recipe: Tom Yum Goong (Hot And Sour Soup)
- Stephen Ceideburg 16 lg Shrimp
- 5 c Water
- 2 Stems fresh lemongrass
- Bottom 1/3 of stalk) 1 Half-inch piece Siamese
- Ginger (galanga), sliced -in slivers 3 sm Hot red chilies, seeds and
- Ribs removed 2 Coriander roots
- Salt to taste 6 sm Fresh kaffir lime leaves
- 4 tb Nam pla (fish sauce)
- 5 tb Lemon juice
- 1 tb Lime juice
- 15 oz Straw mushrooms, drained
- 2 Stems fresh coriander leaves
- Place shells and heads in a large saucepan.
- Add water, lemongrass and Siamese ginger. Using a mortar and pestle, pound two of the chilies with the coriander roots and add to pan.
- Add the salt and five of the lime leaves, shredded into little pieces. Bring the soup to a boil and simmer uncovered 20 to 25 minutes.
- Strain stock into a clean pan. Don’t panic if it doesn’t taste wonderful at this point because the seasoning adjustments will make a big difference.
- A few minutes before serving, bring the stock to a boil, add the shrimp and cook 2 to 3 minutes. Add the nam pla, lemon and lime juices and the straw mushrooms.
- Adjust seasoning. The flavor should be tangy. Serve in bowls garnished with strips of remaining chili, shredded lime leaf and coriander leaves.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Thai