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Tom yam kung (shrimp soup)
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| Artist: |
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| Categories: |
Asian, Ethnic, Seafood, Shrimp, Soups, Thai |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Prawns, 25-30 count, shelled |
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Procedures:
| 1 | : and deveined -- (save : shells) 3 cloves garlic -- crushed 6 kafir leaves -- * see note 6 tb lemon juice 6 tb thai fish sauce 1 stalk fresh lemon grass -- : **see note 1 ts sugar : ground thai red chili pepper : to taste ?c straw mushrooms ?c cilantro -- coarsely : chopped Remove shells from prawns and rinse. | | 2 | Put shells in a pot and add enough water to cover them. | | 3 | Cover pot, bring mixture to boil and simmer for 15 minutes. | | 4 | Strain. | | 5 | This is the broth which can be set aside. | | 6 | Combine garlic, kafir leaves, lemon juice, thai fish sauce, lemon grass, sugar and chili pepper. | | 7 | (sauce can be made several days in advance and stored in the refrigerator). | | 8 | Bring soup stock to a boil, add prawns, mushrooms, and basic sauce. | | 9 | Bring to boil briefly until prawns cook. | | 10 | Garnish with cilantro |
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