* Galangal: A relative of the ginger root, galangal is pale yellow and has
a delicate flavor. ** See recipe.
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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
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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 lime juice and black chili paste in a serving bowl. Pour
the soup into the bowl, stir, garnish with the cilantro leaves and serve.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Stichworte: Thai, Shellfish, Soups