Tom Yum
Ingredients
- 3 cups water
- 6 jumbo shrimp
- 8 oz. mushrooms
- 2 green onions
- 2 stalks lemon grass
- 5 makrut leaves
- 3½ tsp. sugar
- 4½ tbsp. lime juice
- 2 tsp. salt
- 2 tbsp. fish sauce
- 1 tsp. msg (optional)
- 9 fresh chillies
- 2 tbsp. shrimp fat
- 2 oz. Chinese parsley
Preparation
Clean and devein shrimp but do not remove heads. Cut green onions lemon grass and Chinese parsley into 2" lengths. Cut makrut leaves in half and crush chillies with flat side of knife.
Boil water in large pot over high heat. Add all ingredients except shrimp, lime juice, Chinese parsley and green onions (you may add or delete chillies to taste). Let boil for 2 minutes then add remainder of ingredients. Continue to cook until shrimp turns pink. Remove and place in individual bowls.
Serves 2.
This is a very popular soup in Thailand. It can also be made with chicken, squid, oysters or scallops, instead of shrimp.