Tom Yam Goong (Thai Hot and Sour Soup)

4 Servings

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Tom Yam Goong (Thai Hot and Sour Soup) Ingredients

1 qt Water	1/2 c Canned straw mushrooms
2 Stalks lemon grass, cut	3 tb Lime juice
4 Kaffir lime leaves, each	3 tb Fish sauce
1 lg Shallot, peeled, sliced	1/2 ts Salt
6 sm Thai chiles	1 sm Firm tomato, cut into wedges
2 Serrano chiles, sliced	1 c Cilantro leaves
1/2 lb Medium shrimp, peeled and	1 tb Chopped pak chee farang

Instructions for Tom Yam Goong (Thai Hot and Sour Soup)

Some Asian markets now carry bags of pak chee farang leaves. If you cant get them, omit, or add a little more cilantro. In some markets they are labled with their Vietnamese name, ngo gal. Place water in 3-quart saucepan. Add lemon grass, line leaves and shallot and bring to boil. Add chiles and shrimp. Cook 2 minutes. Add straw mushrooms, lime juice, fish sauce and salt. Add tomato and cook just until heated, not soft. Turn unstrained soup into serving bowl. (Do not eat lemon grass and lime leaves.) Top with pak chee farang and cilantro leaves. Each serving contains about: 91 calories; 892 milligrams sodium; 86 milligrams cholesterol; 1 gram fat; 8 grams carbohydrates; 13 grams protein; 0.77 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: ShrimpCuisine: Uncategorized