What is Rasoi?
About Indian Cuisine
About the Chef
Tom Yum Goong
Prep time: 10 minutes
Cooking time: 5 minutes
1 lb Raw shrimp, tail on, peeled and deveined (31 to 40 count preferably)
1 medium Onion, sliced
2 - 3 tbls Fresh cilantro, coarsely chopped
1 - 1½ cup Chicken broth
½ inch Fresh Ginger, grated or chopped
4 inch Lemon Grass white part, sliced
1 Fresh Lime or Lemon, cut into wedges
Oils & Spices
Thai Chili sauce
Salt and pepper to taste
- Bring 1/3 cup of chicken stock to a rapid boil in a hot wok. Add 1 tbls of lemongrass, a few slices of onion and ¼ tsp of ginger to the chicken stock. Bring to a rapid boil.
- Add 10 pieces of shrimp, chili sauce, fish sauce, onion, salt and pepper. Cook for 2 - 3 minutes or till the shrimp are done.
- Remove the shrimp into a serving platter. Squeeze lime juice and garnish with cilantro.