Thai Shrimp Soup (Tom Yam Goong)

Ingredients

• 2 lbs. medium shrimp, shelled, deveined, reserve shells
• 6 cups chicken stock, or water
• 12 cloves garlic, minced
• 10 kaffir lime leaves
• 6 slices fresh or dried galangal
• 1/3 cup fish sauce
• 4 stalks lemon grass, lower 1/3 portion, cut into 1" lengths
• 6 shallots, sliced
• 1 cup mushrooms, sliced
• 10 Thai chile peppers, or serranos
• 1/2 cup lime juice
• 2 tablespoons cilantro, chopped
• 4 tomatoes, cut into wedges

Method

• Place shrimp shells in large pot with 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 add the mushrooms and chili peppers. Cook gently for 2 minutes.
• Add the shrimp to the soup and reheat to boiling. Add the tomatoes. When the shrimp are cooked, place the lime in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves. Serve.

Notes

• Description:
• "Bangkod, Thailand"
• SERVINGS: 8
• SOURCE: Adapted from Thai Home Cooking