Thai Spicy Shrimp Soup (Tom Yum Koong)
Delicious, bright and flavorful -- authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY!
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INGREDIENTS
Nutrition- 1⁄3
- 8
- 12canned straw mushrooms
- 2cups stock (fish or chicken stock)
- 1⁄2
- 4fresh lime leaves (kaffir lime leaves- or can use pesticide-free lime leaves from your garden, washed)
- 1
- 4 -6
- 2tablespoons premium fish sauce
- 2tablespoons fresh lime juice
- 1⁄2teaspoon sugar
- 1⁄2teaspoon chili paste, with soya oil (optional)
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DIRECTIONS
- Devein shrimp; rinse and drain.
- Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
- Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
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