Tom Yum Goong

Shrimp lemongrass soup

Ingredients

Fresh

12 raw Shrimp (tail on, shell removed, deveined)
Juice of one fresh lime
½ medium Onion, sliced
1 stalk lemongrass (white part)
1 inch piece Galangal
1 Tomato sliced
½ cup Straw Mushroom (whole, peeled)
1 tbls Cilantro, chopped coarsely
2 green chili peppers (optional)
4 cups chicken stock

Oils & Spices

2 tsp fish sauce

Steps

1. Butterfly the shrimp by cutting across the length of the shrimp making sure the shrimp is not split into 2 pieces.
2. Add the lemongrass and galangal to the chicken stock and bring to a boil.
3. Add the onion, tomato, mushrooms, fish sauce, and bring to a boil. (add the chili peppers if desired)
4. Add the shrimp to the mix. Cook for another 2 minutes or so or until the shrimp turn opaque (pink) in color.
5. Squeeze the lemon juice, garnish with cilantro and serve hot.

Note: Lemon grass and straw mushrooms are available at any oriental store. If straw mushrooms are not available, substitute straw mushrooms with regular sliced mushrooms. Add chopped green chili peppers to make the soup spicier. If you have shrimp with the shell on, remove the shells and de-vein the shrimp before cooking, leaving the tail on.