Quench MagazineTom Yum Goong (Hot and Sour Soup) | Soups | Quench Magazine
Tom Yum Goong (Hot and Sour Soup) | Stephen Ceideburg 16 lg Shrimp 5 c Water 2 Stems fresh lemongrass -(bottom 1/3 of stalk) 1 Half-inch piece Siamese -ginger
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Ingredients
- 16 lg Shrimp
- 5 c Water
- 2 Stems fresh lemongrass (bottom 1/3 of stalk)
- 1 Half-inch piece Siamese ginger (galanga), sliced in slivers
- 3 sm Hot red chilies, seeds and ribs removed
- 2 Coriander roots
- Salt to taste
- 6 sm Fresh kaffir lime leaves
- 4 tb Nam pla (fish sauce)
- 5 tb Lemon juice
- 1 tb Lime juice
- 15 oz Straw mushrooms, drained
- 2 Stems fresh coriander leaves for garnish
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