Hot and Sour Thai Soup: Tom Yum Goong
To serve 2 people:
4 cups of water
1 cup of shrimps
5 medium sized mushrooms
2 limes
1 bunch of lemon grass
3 kaffir lime leaves
2 tablespoons of fish sauce
5 sprigs of cilantro
3 chilli peppers
1 tablespoon of nam prig pow
Caution: if you have a sensitive stomach cut down the chili content to say one or even half a chili.
Tom Yum Kung Cooking Instructions
Step 1: Boil the water in a 2 quart pot.Step 2: Peel the shrimp
Step 3: Pound the lemon grass with a rolling pin to release the flavor and cut into 4 inch strips.
Step 4: Put the level grass in the water and boil for 4 minutes.
Step 5: Pour the fish sauce and 1 juice of lime into a serving bowl
Step 6: Crush the chilli into the same bowl.
Step 7: Remove the stems from the kaffir leaves and add the leaves to the pot.
Step 8: Dice the mushrooms to 1 inch portions and add to the pot.
Step 9: Add the shrimps and switch off the heat.
Step 10: Scoop out the shrimp into the serving bowl after 25 seconds.
Step 11: Pour the broth into the serving bowls.
Step 12: Add the nam prig pow and sprinkle in the cilantro and serve.
If the soup doesn’t have the required punch add more fish sauce or lime juice depending on the flavor.
Enjoy!
done by: Nisa kahar,Rabiatulht
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