Tom Yam Kung µéÁÂÓ¡Øé§ (Tom Yam Kung) Tom Yam Kung (Hot and Sour Shrimp Soup)
Ingredients

1 cups (24 fl oz/750 ml) water or light chicken stock

8 oz (250 g) shrimps/prawns, shelled and deveined

1 garlic cloves, minced

1 kaffir lime leaves (bai ma-krut)

3 thin slices fresh or dried galangal (kha)

1/4 cup fish sauce (nam Pla)

2 stalks lemon glass / citronella (ta-khrai), lower 1/3 portion only, cut into 1-in (2.3 cm) lengths

2 green onions, sliced

1 hot green Thai Chilli peppers (phrik khi nu), optional

1/2 cup sliced straw mushrooms

1/4 cup (2 fl oz/60 ml) lime juice

1 teaspoon roasted chilli paste (nam phrik pao)

1 tablespoon chopped cilantro/coriander leaves (bai phak chi) Method
          Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.

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