Tom Yum Koong (Hot And Sour Soup With Shrimp)

1. 1

   Clean and devein the shrimps. Pound lemon grass lightly and cut diagonally for 2 inches long. Tear the center part of kaffir lime leaves. Wedge mushrooms into quarters. Coarsely cut the coriander leaves.

2. 2

   Bring water to boil over medium high heat. Add salt, lemon grass, galangal, kaffir lime leaves and mushrooms for 3-5 minutes or until fragranced. Then add shrimps and quickly lower the heat to low otherwise shrimps will shrink down the size. After the shrimps is cooked turn off the heat.

3. 3

   In a serving bowl, combine fish sauce, pounded chili and lime juice. Pour the soup into the bowl and taste. Topped with coriander leaves. Serve while hot.

4. 4

   *****For thai cooking all ingredients are not to be exact. You may reduce down the spices.

5. 5

   *****You may add roasted chili pasted right after you add mushrooms into a soup and bring the soup to boil, and follow every steps until you pour the soup into a bowl then topped with milk and stir well. Then top with coriander leaves for garnish.

* Per serving · 4 servings · Values may vary.