Tom Yam Kung (Thai Hot and Sour Shrimp Soup) Sanjiv Singh


Serves 5.

6 cups water
2 tablespoons dried lemon grass
2 large slices dried laos root
1/4 teaspoon whole peppercorns
4 makrut leaves (optional)
3 garlic cloves, minced
3 tablespoon vegetable oil
10 oz. shelled shrimp
2 tablespoons nam pla (fish sauce)
1/4 cup lime juice
2 red chiles (dried or fresh)
4 scallions finely sliced
2 tablespoon fresh chopped cilantro

In a large soup pot, bring to boil the water, lemon grass, laos root, peppercorns, and makrut. Simmer for 20 minutes.

In another large soup pot, heat the oil and stir fry the shrimp for a few minutes until they turn quite pink. Add the lemon grass broth directly from the other pot and return it to boil; simmer for 10 minutes. Add the garlic and cilantro root and simmer for another 2 minutes, until the shrimp are done. Stir in the fish sauce, lime juice, scallions, and chopped chiles. Garnish with cilantro and serve piping hot.

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