Tom Yam Kung, Delicious

I got this recipe from thaiwaysmagizine.com and that recipe is very good but I made some changes and I like my version more. If you like Tom Yam I recommend trying both. This is very easy to make. The hardest part might be finding the ingredients if you don’t have an oriental grocery store handy.

• Ready In: 1 hr 30 mins
• Serves: 1

Ingredients

• 1  pint water
• 1⁄2 lb shrimp
• 1⁄4 lb mushroom
• 1  stalk lemongrass
• 3 -4  fresh lime leaves
• 1  tablespoon  chopped  coriander or 1  tablespoon cilantro
• 1⁄2 teaspoon  ground chili powder (Adjust to taste)
• 1⁄2 teaspoon sea salt
• 2  tablespoons lime juice
• 1 -2  jalapeno, more if you like hotter (Sliced or diced)
• 2  green onions
• 2  tablespoons fish sauce (I used Veit Huong - 3 Crab Brand)

Directions

1. Separate and save shrimp heads, remove shrimp from shells and devein and butterfly.
2. Pour water into pot with the lemon grass, kaffir-lime leaves, sea salt and shrimp heads. Simmer for 1 hour.
3. Add Additional water if to much evaporation occured to return to the original level.
4. Add mushrooms, jalapenos and green onions. Cook for 5 minutes.
5. Add shrimp, lime juice , ground chile powder to taste and fish sauce. Cook for 3 to 5 minutes till shrimp are done.
6. Garnish each bowl with chopped coriander before serving.