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Ingredients
- 8 ounce shrimp/prawns, shelled and with shells, reserved
- 3 c. water
- 2 x cloves garlic, chopped
- 5 x kaffir lime leaves
- 3 slc galangal, fresh or possibly dry, (kha) *
- 1/4 c. fish sauce, (nam pla)
- 2 stalk lemon grass (lower portion only), cut 1" lengths
- 2 x shallots, sliced
- 1/2 c. straw mushrooms, sliced
- 5 x green Thai chili peppers, (prik khee noo)
- 1/4 c. lime juice
- 1 Tbsp. cilantro leaves, minced
- 1 tsp black chili paste, (nam prik pow) **
Directions
- * Galangal: A relative of the ginger root, galangal is pale yellow and has a delicate flavor.** See recipe.
- A subtle blend of warm 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 Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and throw away the shells. Add in the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 min. Add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 12 | 12% |
| Total Fat 1.34g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 1583mg | 66% |
| Potassium 345mg | 10% |
| Total Carbs 7.82g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.27g | 2% |
| Protein 14.28g | 23% |
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