Tom Yum Goong

hot-thai-kitchen.com

lucylo

4 cups shrimp stock (see recipe), chicken stock, or water

8 to 12 medium sized shrimp, head and shell on if possible

5 to 6 kaffir lime leaves, roughly torn or cut

1 lemongrass stalk, smashed and cut into 1 to 2 inch pieces

7 to 8 rounds galangal, thinly sliced.

Thai chilies, to taste, bruised and cut into large pieces

3 to 4 Tbsp Thai chilli paste, optional

½ cup lime juice

3 Tbsp fish sauce

1 to 2 tsp sugar

3 cups oyster mushroom, cut or tear large ones into bite-sized pieces

Cilantro for garnish

subheading: * Recipe Notes:

* It is important to note that the lemongrass, galangal and kaffir lime leaves are traditionally left in the soup as garnish, but they are very tough in large pieces and are not meant to be eaten in this application. Make sure you let your guests know not to eat the herbs as it can be a hazard or just unpleasant. Alternatively, you can remove all the herbs after they're done infusing, before adding the mushrooms. note: It is important to note that the lemongrass, galangal and kaffir lime leaves are traditionally left in the soup as garnish, but they are very tough in large pieces and are not meant to be eaten in this application. Make sure you let your guests know not to eat the herbs as it can be a hazard or just unpleasant. Alternatively, you can remove all the herbs after they're done infusing, before adding the mushrooms.

Directions at hot-thai-kitchen.com

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