Tom Yum Goong (Tai Soup)

Tom Yum Goong

Prep Time: 30 min    Cook Time: 30 min    Ready In: 60 min

Serving Size: 8 

INGREDIENTS

7 Fresh Lime Leaves

1 Stalk Lemon Grass

3 Red Chili Peppers

2 Tbs Lime Juice

3 Tbs Chicken Broth Mix

2 Tbs Pantai (Chili paste with soya bean oil) This can be purchased at South China Seas Trading Co. in Granville Island

8 Cups of water

8 Spring of Cilantro

1 Box of Shrimp (Frozen Thai Shrimp)

DIRECTIONS

Defrost the box of shrimp if it is frozen. Bring water to boil, devein shrimps and set aside. Cut lemon grass into pieces, about 2-3 inches long. With the back of your knife, pound the lemon grass to release the flavor and oil. Put lemon grass into water and boil for 5 minutes.

Combine dice red chili pepper, lime leaves, chicken broth mix, lime juice and Pantai, put ingredients into the pot and let it boil for 15 minutes. Use less red chili pepper for less spiciness. Add in the shrimp and let it boil for 5 more minutes.

You may enjoy the soup as is, or in my case I added in a package of udon to the soup. Top with cilantro and enjoy.