{"id":53,"date":"2012-01-06T10:50:43","date_gmt":"2012-01-06T10:50:43","guid":{"rendered":"http:\/\/www.thailandstyle.info\/thaifood\/?p=53"},"modified":"2012-01-09T11:02:03","modified_gmt":"2012-01-09T11:02:03","slug":"tom-yum-goong-sour-spicy-lemongrass-shrimp-soup","status":"publish","type":"post","link":"http:\/\/www.thailandstyle.info\/thaifood\/tom-yum-goong-sour-spicy-lemongrass-shrimp-soup\/","title":{"rendered":"Tom Yum Goong – Sour & Spicy Lemongrass Shrimp Soup"},"content":{"rendered":"
Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties.<\/p>\n
Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main focus of the dish but you may also use firm white-flesh fish ( Tom Yum Taleh) or chicken ( Tom Yum Gai).<\/p>\n
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Ingredients<\/strong>
\n4 cups of water<\/strong>
\n2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver of chef’s knife; cut into 1 inch pieces; or 2 pc dried<\/strong>
\n3 slices fresh galangal root (smashed) or 2 pc dried<\/strong>
\n3 fresh kaffir lime leave or 4 pc dried<\/strong>
\n1 tbsp. tamarind paste, with or without seeds<\/strong>
\n1 tbsp. fish sauce, Golden Boy preferred<\/strong>
\n3\/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired<\/strong>
\n12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1\/4-inch strips.<\/strong>
\n1\/2 small white onion, cut 1\/4 inch slices<\/strong>
\n2 tbsp. roasted chili paste (nam prik pao)<\/strong>
\n1 (16 oz.) can straw mushrooms, drained and rinsed<\/strong>
\n1 small ripe tomato, cut into wedges 1\/4 inch thick<\/strong>
\n1 small lime, squeezed<\/strong>
\n2 sprigs fresh cilantro\u00a0<\/strong><\/p>\n