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Category: Soups & Stuff/Soups
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Title: Tom Yum Goong - Hot And Sour Soup
Ingredients:
6 Servings
Stephen Ceideburg
2 Coriander Roots
16 Large Shrimp
Salt To Taste
5 Cup Water
6 Small Fresh Kaffir Lime Leaves
2 Stems Fresh Lemongrass
4 Tbl Nam Pla (Fish Sauce)
-(Bottom 1/3 Of Stalk)
5 Tbl Lemon Juice
1 Half-Inch Piece Siamese
1 Tbl Lime Juice
-Ginger (Galanga), Sliced
15 Oz Straw Mushrooms, Drained
-In Slivers
2 Stems Fresh Coriander Leaves
3 Small Hot Red Chilies, Seeds And
-For Garnish
-Ribs Removed
Method of Preparation:
Note: Save shells from the shrimp, including heads, if available. This is the quintessential Thai soup aromatic, flavorful, citrus-scented, delicious. If this doesn't hook you on Thai cooking and gardening, nothing will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris (Grafton Books). Shell and devein shrimp, reserving heads and shells. 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. Judith M. Fertig in Flower and Garden, 2-3/93. |
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