Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* Galangal: A relative of the ginger root, galangal is pale yellow
and has a delicate flavor. ** See recipe.
~---------------------------------------------------------------------
~-- 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
~---------------------------------------------------------------------
~-- 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, if
using. 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.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

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