TOM YUM GOONG (SHRIMP) SOUP, CLEAR BROTH.

Tom Yum Goong (shrimp) Soup, clear broth. image

Number Of Ingredients 16

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4 cups Shrimp or Chicken Stock
1 stalk Lemon Grass, the white center only. smash, and cut into 1 ½" sections
10 slices Galangal Root, Center section cut into 8 to 10 quarter size slices
6 pieces Lime Leaves, 6 each, Bruised and cut into small strips. Remove string like vein from center.
2 pieces Thai Chilies 2 each, cut bruised and cut in half only. So you can see them.
2 pieces Tomatos, 2 each med size, cut into bite size pieces
3 cups Mushrooms, Oyster, or ??????
8 pieces Prawns, 8 each, fresh raw cleaned, and butterflied,
3 tablespoon Fish Sauce, Tiparos (Thai Fish Sauce is Nop La, Bateece)
4 tablespoon Thai Chili paste with Shrimp in Soy Bean Oil.
1 1/2 teaspoons Sugar
.5 cup Lime Juice, fresh squeezed
10 pieces Cilantro leaves, 4 to 5 on top of each bowl as a garnish on top of plated soup
1 bunch Cilantro stems and a few leaves cooked in the stock with Lemon Grass.
2 heads Shallots cut into bite size pieces
4 cloves Garlic Cloves

Steps:

Soup Base:
Add Stock, Lemon Grass, Galanga root, Lime Leaves, Thai Chili pods, Garlic, Shallots, and Cilantro stems in to a pot, and bring to a boil. Lower heat to keep it simmering.
When you can smell the flavors of the stock, you can continue.
Add Mushrooms, Tomato's and bring to a quick boil, and then back to a simmer.
Add Shrimp and bring to a quick boil, and turn off the stove. The heat will cook the shrimp to perfection.
Add the rest of the ingredients, Lime Juice, Fish Sauce, Chili Shrimp Paste, and Sugar.
Serve when the shrimp are cooked.
Some put cilantro leaves as a garnish.