Tom Yum Goong Thai Shrimp Soup

Serving Size : 6
Ingredients

for prepare Tom Yum Goong Thai Shrimp Soup

:

Amount	Measure	Ingredient - Preparation Method
16	large	shrimp
shells from the shrimp tom yum goong thai shrimp soup
5	cups	water
2		stems fresh lemongrass
bottom 1/3 of stalk tom yum goong thai shrimp soup
1	1/2 inch pie	ginger - julienne
3	small	hot red chilies - seeds and ribs
removed tom yum goong thai shrimp soup
2		coriander roots
1		salt to taste
6	small	fresh kaffir lime leaves
4	tablespoons	nam pla - (fish sauce)
4	tablespoons	to 5 tbs lemon juice
1	tablespoon	lime juice
1	can	straw mushrooms - drained
2		stems fresh coriander leaves for garnish

Shell and devein shrimp, reserving heads and shells. Place shells and heads in a large saucepan. Add water, lemongrass and Siamese ginger. Using a mortar and pestle, pound two of the chilies with the coriander roots and add to pan. Add the salt and five of the lime leaves, shredded into little pieces. Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain stock into a clean pan. Don't panic if it doesn't taste wonderful at this point because the seasoning adjustments will make a big difference. A few minutes before serving, bring the stock to a boil, add the shrimp and cook 2 to 3 minutes. Add the Nam Pla, lemon and lime juices and the straw mushrooms. Adjust seasoning. The flavor should be tangy. Serve in bowls garnished with strips of remaining chili, shredded lime leaf and coriander leaves. SOURCE: Flower and Garden Magazine Feb/Mar 92

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