Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
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|1 cShrimp; peeled & deveined|
|2 tsred & green chilis; Sliced, (or to taste)|
|2 tbLime juice|
|1 tsThai red curry paste|
|3 1/2 cWater|
|4 Kaffir lime leaves|
|3 tbFish sauce; (Nam Pla)|
|1 tbcilantro leaves; Chopped|
|1/2 cStraw mushrooms; (canned or fresh)|
|2 Stalkslemongrass; cut into 1" pieces and smashed. Use 2" from base only. Discard leaves|
Thai Hot and Sour Shrimp Soup (Tom Yum Goong) Preparation
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.
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