Рецепт Thai Hot And Spicy Shrimp Soup (Tom Yum Koong)
by Global Cookbook

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	Порций: 4

Ингредиенты

4 x Kaffir lime leaves minced
(or possibly another 1/2 tspn lime zest, if you cannot find the lime leaves)
1/2 tsp freshly-grnd white pepper
1 can straw mushrooms in pcs
1 Tbsp. Nam pla - (or possibly another Southeast Asia fish sauce like Viet Nam's Nuoc mam)
Juice of 1 lime
2 x fresh red chilies seeded, slivered
12 whl cilantro leaves

Peel shrimp, reserving shells, and both devein and continue slicing lengthwise, pounding flat - then set aside.
Heat oil in a large saucepan, then fry the shrimp shells in it till they turn pink. Pour in chicken stock and bring to a boil, then reduce and let simmer. Cut the lemon grass stalks in pcs - reserving the bottom 5 inches - then bruise the pcs with a few heavy hits, then toss them into the soup.
Cut the reserved lemon grass into thin pcs, then either toss into a blender or possibly lb. with the garlic, the cilantro stems, the chilies, and and lime zest and leaves, and white pepper. Stir into the soup, bring to a boil, then reduce and simmer for 20 min.
When the stock is done, pour through a sieve, return to the saucepan, and reheat. When soup is at a boil, add in shrimp and mushrooms and cook for 2 to 3 min, till the shrimp are pink. Reduce heat, add in lime juice and fish sauce, and taste for seasoning.
When ready to serve, stir in slivered chilies and cilantro leaves, then ladle into bowls.
Serve to 4, all at once with rice and any number of other dishes. In a way, it serves as a beverage to the whole meal, served, as it traditionally is, all together.
Comments: This Thai soup is wonderful - warm and sour and piquant, an outstanding combination of rich, chewy shrimp - slippery mushroom - and the foresty green of just cooked cilantro fronds in a complex broth.