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| 8 x ca. 30 g | Shrimp/Prawns, Shelled and Deveined, With Shells Reserved |
| 3 Tasse | water |
| 2 | cloves garlic minced |
| 5 | Kaffir Lime Leaves |
| 3 | Thin Slices Fresh Or Dried Galangal (Kha) * |
| 1/4 Tasse | Fish sauce nam pla |
| 2 | Stalks Lemon Grass, Lower 1/3 Portion Only, Cut Into 1" Lengths |
| 2 | shallots sliced |
| 1/2 Tasse | Sliced Straw Mushrooms |
| 5 | Green Thai Chili Peppers (Prik Khee Noo) Optional |
| 1/4 Tasse | lime juice |
| 1 Esslöffel | cilantro leaves chopped |
| 1 Teelöffel | Black Chili Paste, (Nam Prik Pow) ** |
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* 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 lme juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve.
Syd Bigger.
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