Side Pannel
Tom Yam Kung (Shrimp Soup)
Ingredients List
- 1 lb Prawns, 25-30 count, shelled
- -and deveined; (save shells)
- 3 Cloves garlic; crushed
- 6 Kafir leaves; * see note
- 6 tb Lemon juice
- 6 tb Thai fish sauce
- 1 Stalk fresh lemon grass;
- -**see note
- 1 ts Sugar
- Ground Thai red chili
- -pepper; to taste
- 1/2 c Straw mushrooms
- 1/4 c Cilantro; coarsely chopped
Directions
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.
NOTES : *lime leaves; available in Oriental groceries **chop the lower
third, discard the rest
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.
NOTES : *lime leaves; available in Oriental groceries **chop the lower
third, discard the rest
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