Tom Yam Koong (Hot and Sour Shrimp Soup)

  

Tom Yam Koong is the famous soup in Thailand.

Ingredients

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 pieces dried

3 fresh kaffir lime leave or 4 pieces 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

Preparation

1.      Boil water over high heat in a medium-sized saucepan.

2.      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).

3.      Add the shrimp, and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms.

4.      Boil for another 7 minutes until the shrimp is cooked thoroughly. Add the chili peppers and tomatoes.

5.      Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste