Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

Ready in 1 hour

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Top-ranked recipe named "Thai Hot and Sour Shrimp Soup (Tom Yum Goong)"

5 avg, 1 review(s) 0% would make again

Ingredients

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

Original recipe makes 2

Servings  

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.

Calories Per Serving: 150 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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