LEMON GRASS SHRIMP SOUP ( TOM YUM GOONG )

A classic soup, used in many Thai homes for entertaining guests. Over the years, it has been a cold-remedy for many of my guests at the Emerald. This soup is very low in calories

Ingredients:

16 large prawns
1 tablespoon chili paste
2 tablespoons fresh lime juice
1 tablespoons fish sauce
1 stalk fresh lemon grass, cut into small slices
4 fresh kaffir lime leaves
2 fresh hot chili peppers
½ cup sliced fresh mushrooms
8 whole baby corn, cut in halves lengthwise
1 medium tomato cut into 4 wedges
6 cups chicken stock
¼ cup sliced fresh galangal
¼ cup sliced cilantro for garnish

Method:

1. Peel and de-vein the prawns: keep the tails on. Set aside
2. Bring chicken stock to a boil.
3. Add kaffir lime leaves, lemon grass, galangal, mushrooms, and baby corn. Boil for 3 minutes
4. In small bowl, mix chili paste, fish sauce, and lime juice with a spoon until the mixture is well-blended. Put it aside.
5. Add prawns and tomato wedges into the boiling broth, cooking until the shrimp turn pink. Add the seasoning mixture. Bring the soup to a boil again.
6. Remove from heat. Transfer to a serving bowl. Garnish with cilantro.

Note : If you like the soup spicier, add the chili pepper 1 minute before removing it from heat.

Source : Thai Cooking by Alima Ravadi Quinn