Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

2 Servings

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Thai Hot and Sour Shrimp Soup (Tom Yum Goong) Ingredients

1 c Shrimp, peeled & deveined	(canned or fresh)
3 1/2 c Water	2 tb Lime juice
4 Kaffir lime leaves	3 tb Fish sauce (Nam Pla)
2 Stalks lemongrass	1 ts Thai red curry paste
cut into 1" pieces	2 ts Sliced red & green chilis
and smashed. Use 2" from	(or to taste)
base only. Discard leaves	1 tb Chopped cilantro leaves
1/2 c Straw mushrooms

Instructions for Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemongrass. Bring to a boil again and add shrimps and mushrooms. Cook just until the shrimps are done but not overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a serving bowl and add lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before serving. Serve hot with cooked rice. Makes 2 servings. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Thai