Thai Recipe Ingredients (Tum-Yum-Koong)
- 12 medium-size shrimps,
deveined
- 10 mushrooms - 1 stalk of lemon grass (lightly pounded and cut into 2" long)
- 3 lime leaves
- 1 teaspoon of salt
- 2 tablespoons of fishsauce
- 3 tablespoons of lime juice
- 6 hot peppers (pounded lightly)
- 4 cups of water
- 1/2 cup of roughly cut coriander leaves
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| TUMYUM |
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SPICY SOUP WITH PRAWN AND LEMON GRASS |
Thai Food Preparations
1. Remove the shrimp shell but leave the tails
(for good appearance). Then cut open the back of each shrimp to remove the
veins. Also clean the mushrooms with water and dry them well before wedging each
into quarters.
2. Bring water to boil, then add
lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms
and salts.
3. Remove the pot from heat after
boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the
soup while still hot and garnish on top with pieces of coriander
leaves.
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| tumyum |
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