*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Shrimp/Prawns, Shelled and
                         -Deveined, With Shells
    3       c            Water
    2                    Cloves Garlic, Minced
    5                    Kaffir Lime Leaves
    3                    Thin Slices Fresh Or Dried
                         -Galangal (Kha) *
      1/4   c            Fish Sauce (Nam Pla)
    2                    Stalks Lemon Grass, Lower
                         -1/3 Portion Only, Cut Into
                         -1 Lengths
    2                    Sliced Shallots
      1/2   c            Sliced Straw Mushrooms
    5                    Green Thai Chili Peppers
                         -(Prik Khee Noo) Optional
      1/4   c            Lime Juice
    1       tb           Chopped Cilantro Leaves
    1       t            Black Chili Paste,
                         -(Nam Prik Pow) **
   * Galangal: A relative of the ginger root, galangal is pale yellow
   and has a delicate flavor.  ** See recipe.
   ~-- A subtle blend of hot and sour with citrus overtones, Tom Yam
   Goong is the most famous of all Thai Soups.  Each region has its own
   particular variation of the recipe.  This recipe is from Bangkok and
   the Central Plains
   ~-- Rinse the shrimp shells and place them in a large pot with the
   water. Heat to boiling, strain the broth and discard the shells.
   Add the garlic, lime leaves, galangal, fish sauce, lemon grass and
   shallots to the stock, then the mushrooms and chili peppers, if
   using. Cook gently for 2 minutes.
   Add the shrimp to the soup, and reheat to boiling.  When the shrimp
   are cooked, place the lime juice and black chili paste in a serving
   bowl.  Pour the soup into the bowl, stir, garnish with the cilantro
   leaves and serve.
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