MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tom Yum Goong (Hot & Sour Shrimp Soup)
 Categories: Thai, Soups, Seafood
      Yield: 2 Servings
 
      1 c  Shrimp; peeled & deveined
  3 1/2 c  Water
      4    Kaffir lime leaves
      2    Lemongrass stalks *
    1/2 c  Straw mushrooms;
           - canned or fresh
      2 tb Lime juice
      3 tb Fish sauce (Nam Pla)
      1 ts Thai red curry paste
      2 ts Red & green chiles;
           - sliced, roasted
      1 tb Cilantro leaves; chopped
 
  * Cut 1" pieces & smashed. Use 2" from base only. Discard leaves.

  In a medium saucepan, bring water to a boil over high heat. Stir in
  the curry paste, lime leaves, and lemongrass. Bring to a boil again
  and add shrimps and mushrooms. Cook just until the shrimps are done
  but not overcooked. Stir in fish sauce and remove from heat. Spoon
  the soup into a serving bowl and add lime juice, stir to mix well.
  Sprinkle chilies and cilantro leaves before serving. Serve hot with
  cooked rice.

  Yield: 2 Servings

  Note:

  Boneless chicken pieces may be used instead of shrimps. Omit the
  chilies if desired. Additional fish sauce may also be added to the
  soup at the table.

  Formatted by: Micheal Kean (VMXV03A)
  Posted by: Gail Shimizu (BWHT68A)
 
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