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Tom Yum Goong (Hot and Sour Shrimp Soup)
Our recipe for Tom Yum Goong (ต้มยำกุ้ง) is simple and delicious.
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
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.
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thai shrimp recipe
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