Lemony Shrimp Soup (Kaengtom Yam Kung)

Submitted by sheepdoc

"Thai"

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 8

ingredients

• 1 1⁄2 lbs medium uncooked shrimp (21 to 25 to the pound)
• 2 1⁄2 quarts water
• 6 small kaffir lime leaves
• 1 tablespoon lemongrass, cut into 1-inch lengths
• 1⁄3 cup strained fresh lime juice
• 1⁄3 cup Thai fish sauce
• 1⁄4 cup finely cut fresh cilantro leaves
• 1⁄4 cup green onion (just the green part, cut into strips about 1/8 inch wide and 1.5 inch long)
• 12 fresh hot red chilies, cut in strips, each about 1/8 inch wide and 1 inch long

directions

1. 1. Shell the shrimp carefully, leaving the tails attached. Then devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them completely dry with paper towels.
2. 2. In a heavy 4- to 6-quart casserole, bring the water to a boil over high heat. Drop in the lime leaves and lemongrass and boil uncovered for about 10 minutes, or until the leaves become somewhat yellow.
3. 3. Stir in the lime juice and fish sauce and boil the soup for 5 minutes more. Reduce the heat to moderate, drop in the shrimp, and cook for 4 or 5 minutes longer, or until the shrimp are firm and pink. Add the fresh cilantro, green onion tops and red chili strips, and taste for seasoning.
4. 4. Serve at once from a heated tureen or in individual soup plates.