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Friday, July 22, 2016

Tom Yum Koong Soup

Ingredients

  • Servings: 4
  • 1/2 pound medium shrimp - peeled and deveined
  • 12 mushrooms, halved
  • 1 (4.5 ounce) can mushrooms, drained
  • 4 cups water
  • 2 lemon grass
  • 4 kaffir lime leaves
  • 4 slices galangal
  • 4 chile padi (bird's eye chiles)
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 limes, juiced
  • 1 teaspoon white sugar
  • 1 teaspoon hot chile paste
  • 1 tablespoon tom yum soup paste (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • trim lemongrass and cut into matchstick size pieces.
  • to make stock: add the shrimp heads and shells to water, then cook for 20 minutes. turn the fire off. soak the heads and shells for further 20 minutes before discarding.
  • trim lemongrass and cut into matchstick size pieces.
  • add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. after boiling for 5 minutes, add shrimps and both mushrooms. cook for further 10 minutes. garnish with coriander leaves.

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