Delicate Citrusy Broth
Extremely Popular in Thailand
Tom Yam Gung is a Thai classic, and extremely popular in Thailand. Its delicate cirrusy broth goes down like velvet. Still, it should have enough chilies in it to give a bit of a burn as well. Adapted from Arun Sampanthavivat of Arun’s. This is a small recipe and will make enough for 4 bowls of soup.
Hout-and-Sour Shrimp Soup
Tom Yam Gung
4 to 5 cups Chicken Broth
2 stalks Lemongrass, finely chopped
2 to 3 Thai Lime (Kaffir Lime) leaves
10 canned Straw Mushrooms, draind and rinsed
12 jumbo Shrimp
2 teaspoons Fish Sauce
Sugar to taste
Fresh Green Chilies, shredded, to taste
2 teaspoons freshly squeezed Lime Juice
First, chop the Lemongrass very finely and set aside.
Slice the Thai Lime leaves in thin strips.
Drain and rinse the canned Straw Mushrooms
Clean and devein the shrimp.
Shred the Green Chilies finely and set them aside.
Squeeze the Lime Juice, about half a Lime, and set it aside, too.
Next, bring the Chicken Broth to a boil. Add the Lemongrass, Lime Leaves and Mushrooms and cook for about 2 minutes.
Next, add the Shrimp, Fish Sauce, Sugar and Shredded Chili Peppers to your taste. Cook a few more minutes until the Shrimp are just cooked through.
Finally add the Lime Juice. Garnish the soup with Fresh Cilantro Leaves, and some additional shredded or sliced Green Chili Peppers, if you wish.