Recipe

Tom Yum Gung Shrimp In Hot Lime Broth Recipe

Add Step-by-Step Photos	Katerina / All my dishes 1 year, 5 months ago A great asian broth, don't omit the lime leaves and lemongrass they make it! Prep:10m Cook:10m Servings:2	Katerina
	quick warm summer

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Ingredients

4C homemade chicken or light meat broth

2 stalks lemongrass, trimmed and smashed flat

3 lime leaves

1 dried red thai chile

a dozen brown mushrooms, cleaned and coarsely chopped

200g raw shrimp, deveined and peeled

1/2 lime, juiced

2-3T Thai fish sauce

Directions

Put broth and lemongrass in a medium pot and bring to a boil. Add the lime leaves and chile and bring back to a boil, allow to cook for 3 minutes. Add the mushrooms and bring back to a boil cooking for 1 minute. Then add the shrimp cook for 1-2 minutes or until the shrimp have turned pink.

Remove from heat and stir in the lime juice and the fish sauce.

Taste and adjust as necessary.

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