Tom Yum Goong (Spicy soup with shrimp)
Tom Yum is the most famous of Thai soups, being very popular in Thai restaurants in the US. It is a clear sour soup which is flavored with fresh lemon grass and kaffir lime leaf. The most well-known version uses shrimp (in Thai: goong, koon, kung), but you may also use firm white-flesh fish (see Tom Yum Taleh) or chicken (gy or kai).
- 4 cups of water
- 2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried
- 3 slices fresh galangal root (smashed) or 2 pc dried
- 3 fresh kaffir lime leave or 4 pc dried
- 1 tbsp. tamarind paste, with or without seeds
- 1 tbsp. fish sauce, Golden Boy preferred
- 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
- 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
- 1/2 small white onion, cut 1/4 inch slices
- 2 tbsp. roasted chili paste (nam prik pao)
- 1 (16 oz.) can straw mushrooms, drained and rinsed
- 1 small ripe tomato, cut into wedges 1/4 inch thick
- 1 small lime, squeezed
- 2 sprigs fresh cilantro
- Bring water to boil over high heat in a medium-sized saucepan.
- Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it).
- Add the shrimp, bring to a boil and cook 3 minutes.
- Add the onion, nam prik pao and straw mushrooms.
- Boil for another 7 minutes until the shrimp is cooked through.
- Add the chile peppers and tomatoes. Turn off the heat.
- Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste.
- Garnish with cilatantro if desired and serve, serves 3 to 4.