Tom Yum Goong – Thai Sour & Spicy Lemongrass Shrimp or Tofu Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups of water
2 stalks of fresh lemon grass, trim off the very end of the root and smash with the side of a chef's knife; cut into 1 inch pieces; or 2 pc dried
3 slices fresh galangal root(smashed) or 2 pc dried
3 fresh kaffir lime leave or 4 pc dried
1 Tbsp. tamarind paste, with or without seeds
1 Tbsp. fish sauce
3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
OR 10 ½ squares of prepared Tofu
12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
1/2 small white onion, cut 1/4 inch slices
2 Tbsp. roasted chili paste (nam prik pao)
1 (16 oz.) 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
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Directions: |
Directions:Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. NOTE: If substituting with Tofu please add later. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. If using Tofu, add in. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. |
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Number Of
Servings: |
Number Of
Servings:3 -4 |
Preparation
Time: |
Preparation
Time:30 Minutes |
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