Tom Yam Kung
Spicy Shrimp – Lemon Grass Soup
This is the most popular dish among newcomers to Thai food. You can add sliced fish, squid, and mussels to this hot and sour soup, perfect for winter.
Preparation60 min
DifficultyMedium
Serves8
Preparation
-
1.
Preparation
1 Cook shrimp shells in 6 cups of water until they turn pink. Discard the shells.
2 Add the lemon grass, coriander roots, and makrut leaves. Bring to a boil and simmer to allow the flavor of the spices to infuse the broth.
3 Add mushrooms, tomato and shrimp. Cook 3-4 minutes or until shrimp turns pink. DO NOT OVERCOOK.
4 Turn off the heat. Add Nam Prik Pao, fish sauce, lime juice, green onion, and coriander leaves.
Ingredients
- 1/2 lb. raw shrimp, shelled and deveined, shells set aside
- 6 c. water or chicken stock
- 2 c. fresh mushrooms, thinly sliced
- 1 tomato, sliced into 8 pieces lengthwise
- 2 stalks lemon grass, crushed then cut into 2″ sections
- 3 magrut leaves, torn into small pieces
- 3 coriander roots, crushed
- 4 T. fish sauce
- 5 T. fresh lime or lemon juice
- 2 T. Thai hot sauce (Nam Prik Pao)
- 1 t. salt
- 1 green onion, finely chopped
- 1 sprig coriander, finely chopped