Tong Yum Kung or Hot and Sour Shrimp Soup
From watson2167 16 years ago
- 45 minutes to make
- Serves 2
This dish is good for a side dish or serve over rice.
Ingredients
- 3 cups water or light chicken stock / coconut milk can be use shopping list
- 250gm shrimps or prawns - shelled and divined shopping list
- 2 garlic cloves - minced shopping list
- 5 kaffir lime leaves shopping list
- 3 thin sliced leaves fresh or dried galangal / ginger shopping list
- 1/4 cup nam pla (fish sauce) shopping list
- 2 stalks lemon glass shopping list
- 1/2 cup slice straw mushrooms shopping list
- 1/4 cup lime juice shopping list
- 1 teaspoon roasted chilli paste (optional) shopping list
- 1 teaspoon chopped cilantro or coriander leaves shopping list
- 1 green onion cut into small cubes shopping list
- dried roast red pepper crushed shopping list
How to make it
- Bring the stock to a boil over medium heat
- Add garlic, lime leaves, galangal, 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, add fish sauce,lime juice as desire. In a serving bowl, top with cilantro leaves, green onion and ready to serve. ENJOY
- Pour the soup into the bowl, stir, and garnish with cilantro leaves
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