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TOM YAM KUNG

(HOT & SOUR PRAWN SOUP)

 
  Tom Yam Kung is worldwide known for its hot and sour taste. It is one of the top and the most tasty soups among Thai food. Tom Yam Kung is spicy, hot and sour with fresh ingredients of Thai fresh herbs.
 

INGREDIENTS

8 oz (250 g) shrimps/prawns, shelled and deveined
2 garlic cloves, minced
5 kaffir lime leaves (bai ma-krut)
3 thin slices fresh or dried galangal (kha)
1/4 cup fish sauce (nam pla)
2 stalks lemon glass (ta-khrai), lower 1/3 portion only, cut into 1-in (2.3-cm) lengths
5 hot green Thai chillies (phrik khi nu), optional
1/2 cup sliced straw mushrooms
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon roasted chilli paste (nam phrik phao).
 
PREPARATION
 Bring the stock to a boil over medium heat. Add the garlic, kaffir lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with coriander leaves.
  Ps. though Tom Yam with shrimps (kung) are well-known, chicken is also an optional substitution.
 
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