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| Tom Yam Kung (Shrimp Soup) Recipe |
Category: Ethnic / Thai
Rating:
N/A
Servings: 4
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Ingredients
1 lb prawns, 25-30 count, shelled and de; veined, (save shells)
3 cloves garlic; crushed
6 kafir leaves; * see note
6 tablespoon lemon juice
6 tablespoon thai fish sauce
1 stalk fresh lemon grass; **see note
1 teaspoon sugar
1 ground thai red chili pepper; to taste
1/2 cup straw mushrooms
1/4 cup cilantro; coarsely chopped
Cooking 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. Recipe By : Seattle Times
thai
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