Soup- Tom Yam Goong (thailand)
Cooking time 1 hour
2 cups Shrimp; washed, peeled, deveined (be sure to keep the peelings)
3 cups Chicken Stock
6 cloves Garlic; minced
6 Shallot; chopped
2 stalks Lemongrass; lower 1/3 only, slice into 1-inch pieces
10 thin slices Ginger; skin removed
2 1/2 cups Straw mushrooms; cut in half
2 Tomato; each cut into 8 pieces
10 Green chilis; small ones, cut in half lengthwise, seeded (add more or less to
3 tablespoon Fish sauce
5 Kaffir lime leaves; torn into pieces, discarding the stem
2 tablespoon Lime juice
1/2 cup Cilantro; chopped
Put peelings of the prawns in a pan with the broth and bring to a boil.
Remove the prawn peelings from the pan and bring the stock back to a boil.
Add the garlic, shallots, lemongrass, ginger and bring to a boil.
Then add mushrooms, tomatoes and bring to a boil.
Add chilis, fish sauce, then kaffir lime leaves.
Cook gently for 2 minutes, then add shrimp and cook for about 1 minute.
Turn off the heat and stir in the lime juice.
Serve garnished with the cilantro.
By Kate Handel