Spicy Thai Food - Tong Yum Kung or Hot and Sour Shrimp Soup
INGREDIENTS FOR SPICY THAI SHRIMP SOUPE RECIPE
- 3 cups water or light chicken stock
- 250gm shrimps or prawns - shelled and divined
- 2 garlic cloves - minced
- 5 kaffir lime leaves
- 3 thin sliced leaves fresh or dried galangal
- 1/4 cup nam pla (fish sauce)
- 2 stalks lemon glass or citronella - sliced
- 5 hot green thai peppers (optional)
- 1/2 cup slice straw mushrooms
- 1/4 cup lime juice
- 1 teaspoon roasted chilli paste
- 1 teaspoon chopped cilantro or coriander leaves
TIP: For presentation, you can add long stalks of lemongrass or slices of lime into the serving bowl. Just inform them that they are only for presentation and not for eating. Adjust the spices to make this Thai food as spicy as your taste buds can handle. You can always choose to make this dish mild.
|
To prepare:
- Bring the stock to a boil over medium heat
- Add garlic, lime leaves, galangal, fish sauce, lemon grass, shallots and mushrooms
- Add chillies if desire
- Simmer for 2 minutes
- Add shrimps and reheat of boiling
- Cook till shrimps are pink, opaque, and firm but no longer than 1 minutes
- When shrimps are cooked, place the lime juice and chilli paste in a serving bowl
- Pour the soup into the bowl, stir, and garnish with cilantro leaves
|