Hot and Sour Shrimp Soup
tom yum goong
Preparation Time: 25 minutes | Cooking Time: 40 minutes (plus refrigerating time)
500g uncooked shrimps
2 small fresh red chilies, chopped
1 tablespoon sliced fresh lemon grass
1 teaspoon grated fresh ginger
2 teaspoons fish sauce
2 teaspoons light soy sauce
1 tablespoon lime juice
2 teaspoons sugar
4 green onions, chopped
425g can whole straw mushrooms, rinsed, drained
FISH STOCK
500g white fish bones
10 cups water
2 stems fresh lemon grass, chopped
1 small fresh red chili, halved
4 dried kaffir lime leaves
3 pieces dried galangal |
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Shell shrimps leaving tails intact. Measure 6 cups of stock into pan, leaving sediment in pan.
Add shrimps, chili, lemon grass, ginger, sauces, juice, sugar, onion and mushrooms. Bring to boil, simmer, uncovered, until shrimps are tender.
FISH STOCK: Combine all ingredients in pan, bring to boil; simmer, covered, for 20 minutes. Strain stock through fine strainer; cover, refrigerate overnight.
Serves 4.
Store
Stock best made a day ahead. Store, covered, in refrigerator. Stock suitable to freeze.
Per serving: 1g fat, 88 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks
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