Hot And Sour Soup Tom Yum Goong

Serving Size : 6
Ingredients

for prepare Hot And Sour Soup Tom Yum Goong

:

Amount	Measure	Ingredient - Preparation Method
16	large	shrimp
5	cups	water
2	stems	fresh lemongrass, (bottom 1/3 of stalk)
1	1/2" pcs	galanga or ginger - sliced
3	small	hot red chilies, seeded
2		coriander roots
salt to taste hot and sour soup tom yum goong
6	small	fresh kaffir lime leaves
4	tablespoons	nam pla - (fish sauce)
5	tablespoons	lemon juice
1	tablespoon	lime juice
15	ounces	straw mushrooms - drained
2		stems fresh coriander leaves - for garnish

Note: Save shells from the shrimp, including heads, if available. This is the quintessential Thai soup aromatic, flavorful, citrus-scented, delicious. If this doesn't hook you on Thai cooking and gardening, nothing will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris (Grafton Books). 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

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