Tom Yam Goong

Spice and Sour Thai Soup with Shrimp
A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the most famous of all Thai Soups. Each region has its own particular variation of the recipe. This recipe is from Bangkok and the Central Plains.

Serving Size: 4 Preparation Time: 00:50 Categories: Seafood Soups

Amount	Measure	Ingredient - Preparation Method
8	oz	Shrimp/Prawns, Shelled and - Deveined, With Shells - Reserved
3	c	Water
2	Cloves	Garlic, Minced
2	pc	Kaffir Lime Leaves
3	Slices	Fresh Or Dried - Galangal (Kha)
1/4	c	Fish Sauce (Nam Pla)
2	Stalks	Stalks Lemon Grass, Lower -1/3 Portion Only, Cut Into -1" Lengths
2		Sliced Shallots
1/2	c	Sliced Straw Mushrooms
5	c	Green Thai Chilli Peppers - (Prik Khee Noo)
1/4	c	Lime Juice
1	tb	Chopped Cilantro Leaves
1	t	Black Chili Paste - Nam Prik Pow

Preparation

Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers. Cook gently for 2 minutes.
Add the shrimp to the soup, and reheat to boiling.
When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl.
Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve.

Nutrition Info

Each serving (1 cup) contains 70 calories, 7g carbohydrate (0g fiber), 9g protein, 1g fat (0g saturated fat), 25mg cholesterol and 1210mg sodium