Tom Yam Kung (Shrimp Soup)

Tom Yam Kung (Shrimp Soup)

1 review, 5 star(s). 100% would make again

Ready in 1h

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6 Kafir leaves; * see note
6 tb Thai fish sauce
3 Garlic; crushed
1 stalk fresh lemon grass
6 tb Lemon juice
1 ts Sugar
Ground Thai red chili pepper
1 lb Prawns, 25-30 count; shelled
1/2 c Straw mushrooms
1/4 c Cilantro; coarsely chopped

Original recipe makes 4



1. Remove shells from prawns and rinse. Put shells in a pot and add enough water to cover them. Cover pot, bring mixture to boil and simmer for 15 minutes. Strain. this is the broth which can be set aside. 2. Combine garlic, kafir leaves, lemon juice, Thai fish sauce, lemon grass, sugar and chili pepper. (Sauce can be made several days in advance and stored in the refrigerator.) 3. Bring soup stock to a boil, add prawns, mushrooms, and basic sauce. Bring to boil briefly until prawns cook. Garnish with cilantro. Recipe By : Seattle Times Posted to Digest eat-lf.v096.n201 Date: Mon, 28 Oct 1996 06:14:15 -0800 (PST) From: "Tina D. Bell" NOTES : *lime leaves; available in Oriental groceries **chop the lower third, discard the rest

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Calories Per Serving: 163 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is the Thai answer to Grandma's chicken soup. When you're feeling poorly this will cure "what ails you".
promfh 10y ago

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