Tom Yum Goong Soup2013-12-10
Tom Yum Goong soup.Delicious seafood Asian soup.
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Peeling the shrimp,reserve the shells and heads. Cover and refrigerate the shrimp meat.
In a wok,heat cooking oil over medium-high heat,add the shells and heads and cook for 10 minutes , stirring frequently , until the heads are deep orange. Add 1 cup water and curry paste to the wok. Bring to a boil and cook for 5 minutes.
Add another 64 oz (2 L) water and simmer for 20 minutes. Strain and discard the shells and heads. Return stock to the wok.
Add tamarind,ground turmeric,chili and lime leaves , bring to a boil and cook for 2 minutes. Add refrigerated shrimp meat and cook for additional 5 minutes or until pink. Gently stir in the fish sauce,lime juice and brown sugar.
Sprinkle with fresh coriander leaves. Serve Tom Yum Goong soup hot.
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