Tom Yam Goong (THAI Hot & Sour Shrimp Soup) | Just A Pinch Recipes

Ingredients

• 1/2 to 3/4 pound(s) shrimp (41 to 50) shelled, de-veined, shells reserved.
• 3 cup(s) water (24 ounces)
• 2 clove(s) garlic, minced
• 5 small kaffir lime leaves (bai ma-grood)
• 3 slice(s) fresh ginger (thinly sliced)
• 1/4 cup(s) (2 fluid ounces) fish sauce (nam pla)
• 2 stick(s) lemon grass (lower 1/3 portion only) cut into 1 inch lengths
• 2 large shallots, sliced
• 1/2 cup(s) straw mushrooms, sliced
• 5 small thai green chili peppers (prik khee noo), optional
• 1/4 cup(s) fresh squeezed lime juice (2 fluid ounces)
• 1 teaspoon(s) black chili paste (nam prik pow) ---- see recipe below
• 1 tablespoon(s) cilantro, chopped (bai pak chee)
• ## BLACK CHILI PASTE (NAM PRIK POW)
• 1 cup(s) oil for deep frying
• 4 ounce(s) dried jalapeno peppers
• 1 cup(s) shallots
• 1 cup(s) garlic, chopped
• 8 ounce(s) dried shrimp
• 2 tablespoon(s) shrimp paste
• 1/3 cup(s) fish sauce (nam pla)
• 1/4 cup(s) sugar