Tom Yam Kung (Hot och Sour räkor soppa)

Method

Use the medium heat to bring the stock to boil. Lägg limeblad, galangal, fisksås, citrongräs och schalottenlök, då svamparna och chilipeppar (om de används). Låt lager sjuda under minst 2 minuter eller tills doftande. Tillsätt räkor och koka tills räkorna, and cook until the shrimps turn pink, opaque and firm. The should be done within a minute. Set aside. Put 1-2 teaspoons of lime bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.

Ingredients

  • 3 cups (24 fl.oz./750 ml.) water or light chicken stock
  • 8 oz. (250 g.) shrimps/prawns, shelled and deveined
  • 5 kaffir lime leaves (Bai Makrut)
  • 3 thin slices fresh or dried galangal (Kha)
  • cup fish sauce (Nam Pla)
  • 2 stalks of lemon glass/citronella (Takhrai)
    lower 1/3 portion only, cut into 1 in (2.5 cm.) lengths, coarsely pounded
  • 2 shallots, coarsely pounded
  • (optional) 5 hot green Thai chilli peppers (Phrik Khi Nu)
  • 1/2 cup sliced straw mushrooms
  • 1/4 cup (2 fl.oz./60 ml.) lime juice
  • 1 teaspoon roasted chilli paste (Nam Phrik Pao)
  • 1 tablespoon chopped cilantro/coriander leaves (Bai Phak Chi)