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HOT-AND-SOUR SHRIMP SOUP Tom Yum Kung

No two spoonfuls of this tangy soup ever taste exactly alike: The first might contain a sweet, juicy shrimp, the next might be full of lemon-lime pungency. As the aromatic leaves and roots gradually release more of their perfumes, the soup s flavors blend into new patterns. The spiciness. at first a surprise, becomes more familiar and welcome. Try spooning a bit of torn yum kung over rice, creating a contrasting mildness, like a pale shade of a favorite color. Then return to the full impact of the tart, herbal broth.

6

cups

Chicken Stock (page 72) or canned chicken broth 1 large stalk lemon grass, tough outer leaves discarded, trimmed to 12 inches and angle-cut into 2-inch pieces

10

(5 pairs) fresh Kaffir lime leaves (bai magroot). or strips of peel from 1 small lime

2

Tbs

Chili-Tamarind Paste

4

Tbs

Thai fish sauce (nam pla)

1/2

cup

fresh lime juice

1/4

cup

coconut-palm sugar or golden brown sugar

I pound medium shrimp

1/2

lb

oyster mushrooms or button mushrooms, wiped clean and sliced

5

small Thai chilies (phrik khce nu), stemmed and lightly crushed

Sprigs of cilantro

1

Put the stock and lemon grass in a soup pot II using Kaffir lime leaves, tear each leaf in

2

half and add to the pot If using lime peel, add to the pot (iradually bring to a low boil

3

over medium-high heat. Keep at a low boil (or 1 minute. Stir in the chili tamarind paste

4

Add the fish sauce and lime juice. Add the sugar and stir until it is dissolved and

5

blended. Add the shrimp and mushrooms and simmer just until cooked, about 1 minute

6

Float the chilies on top and turn oil the heat. Ladle the soup into a steamboat, a soup

7

tureen, or individual serving bowls. Tear a sprig or two of cilantro over each serving

Nutrition Facts

Serving size: Entire recipe (4.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 9 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

30.25

Calories From Fat (2%)

0.72

% Daily Value

Total Fat 0.08g

<1%

Saturated Fat 0.01g

<1%

Cholesterol 0mg

0%

Sodium 2.42mg

<1%

Potassium 141.57mg

4%

Total Carbohydrates 10.19g

3%

Fiber 0.48g

2%

Sugar 2.04g

 

Protein 0.51g

1%

Tips

This soup is the classic form ot a verv popular soup style called Kirmj torn yum

Replace the shrimp with chicken and you will create another version torn yum irui

Frequent customers of Thai restaurants know that the lemon gra\s and hme leaves

that flavor Thai soups are not meant to be eaten Eating the chilies is optional