Tom Yum kung (Thai Shrimp Soup ?
Ingredients: Serve for 2 peoples- raw shrimp(green prawns) 500g
- vegetable oil 1 table spoon
- stalks lemon grasses ,bruised 2
- coriander roots, cleaned and bruised 2
- galangal or fresh ginger 4 cm long 4 slices
- small red chilies 4
- Kaffir lime leaves 4
- chicken soup juice 1 litter
- canned straw mushrooms, halved 120g
- fish sauce 2 tea spoon
- freshly squeezed lime juice 3 table spoons
- brown sugar 1 table spoon
- some fresh cilantro (coriander)leaves
- garlic slice 1 table spoon
Cooking 30-35 minutes
1-Peel and devein the shrimp, leaving the tails on. Reserve the head and shells. Heat the oil in a large saucepan over medium-high heat. Add the shrimp heads and shells and cook, stirring constantly, until the shells are orange and highly fragrant, about 5 minutes. Add the lemon grasses, and stir to combine. Pour in the soup juice and bring to a boil. Decrease the heat to medium -low and gently simmer for 20 minutes. Strain the shrimp stock through a fine-mesh sieve in a clean soup pot. Discard the shells and coriander root.
2-Return to the lemongrass, galangal,chiles, lime leaves to the stained stock. Add the shrimp and simmer until they change color , 2 -3 minutes. Serve hot garnished with cilantro.
