Name: Tom Yum Goong recipe by Ritu Sharma at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 1/2 cup Shrimp Stock; 10 Shrimp; 6 Mushrooms; 6 Bird Eye's Chillies; 3 tbs Lemon Juice; 6 Kaffir Lime leaves; 3 Galangal sliced; 2 tbs Nam Prik Pao ( Roasted Thai chilli paste); 2 tbs Oil of Nam Prik Pao; 3 tbs Fish sauce; 1 Lemongrass Stalk; A few Cilantro; Salt to taste

ABOUT Tom Yum Goong RECIPE

This is a classic Thai dish. A soup with bursting hot and sour flavours made with shrimp stock.

Ingredients Serving: 2

2 1/2 cup Shrimp Stock
10 Shrimp
6 Mushrooms
6 Bird Eye's Chillies
3 tbs Lemon Juice
6 Kaffir Lime leaves
3 Galangal sliced
2 tbs Nam Prik Pao ( Roasted Thai chilli paste)
2 tbs Oil of Nam Prik Pao
3 tbs Fish sauce
1 Lemongrass Stalk
A few Cilantro
Salt to taste

Instructions

Add 1 cup of shrimp heads to a pot of boiling water. Cook till the water turns into a light orange colour.
Squeeze the heads to extract juice and cook for 10 mins. Drain the heads and keep the stock aside.
In the same pot, add the stock, lemongrass, galangal, kaffir lime leaves, bird's eye chillies, nam prik pao and mushrooms.
Bring to a boil, add the shrimp and fish sauce. Mix well
Add lemon juice and cook for a couple more mins.
Garnish with shrimp head cilantro and serve hot.

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