Tom Yum Koong Soup

Ingredients

• Servings: 4
• 1/2 pound medium shrimp - peeled and deveined
• 12 mushrooms, halved
• 1 (4.5 ounce) can mushrooms, drained
• 4 cups water
• 2 lemon grass
• 4 kaffir lime leaves
• 4 slices galangal
• 4 chile padi (bird's eye chiles)
• 1 1/2 tablespoons fish sauce
• 1 1/2 limes, juiced
• 1 teaspoon sugar
• 1 teaspoon hot chile paste
• 1 tablespoon tom yum soup paste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• trim lemongrass and cut into matchstick size pieces.
• to make stock: add the shrimp heads and shells to water, then cook for 20 minutes. turn the fire off. soak the heads and shells for further 20 minutes before discarding.
• trim lemongrass and cut into matchstick size pieces.
• add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. after boiling for 5 minutes, add shrimps and both mushrooms. cook for further 10 minutes. garnish with coriander leaves.