Tom Yum Goong (Hot and Sour Shrimp Soup)

ต้มยำกุ้ง

Recipe Ingredients:

• 4 cups of water
• 4 two-inch pieces of lemongrass, bruised and smashed
• 3 one-inch slices fresh galangal root, smashed
• 3 fresh kaffir lime leave
• 1 tablespoon tamarind paste
• 1 tablespoon fish sauce
• 3/4 pound shrimps, de-veined
• 6 fresh phrik khi nu(พริกขี้หนู), or 1 small habanero, cut into ¼ inch strips (add more if desired)
• 1/2 small white onion, cut ¼ inch slices
• 2 tablespoon nam prik pao (or siracha sauce)
• 1 16 ounce can straw mushrooms, drained and rinsed
• 1 small ripe tomato, cut into wedges 1/4 inch thick
• 1 small lime, squeezed
• 2 sprigs fresh cilantro, chopped

Recipe Steps:

• In a large stockpot, bring water, lemongrass, galangal, kaffir lime leaf to a boil over high heat. As the water is boiling, add fish sauce and tamarind paste. Boil until tamarind paste is melted.
• Add the onion, nam prik pao, and straw mushrooms. Boil for 5 minutes.
• Add the shrimp. When the shrimp is nearly cooked add the chili peppers (phrik khi nu - พริกขี้หนู) and tomatoes. Turn off the heat.
• Drizzle in the lime juice. At this point, you may want to add more fish sauce or more nam prik pao.
• When you are ready to serve, ladle soup into a bowl and garnish with cilantro.

Serving Size: 4
Preparation Time: 30 minutes

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