Tom Yang Goong
This flavorful, traditional Thai dish is a spicy shrimp and mushroom soup dressed up with lemon grass and Kaffir lime leaves. Look for lime leaves in Asian groceries or at specialty markets; most supermarkets now carry lemongrass, fish sauce, and chili paste.
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6 cups chicken stock
6 kaffir lime leaves
6 ounces straw or button mushrooms, cut in half
1 tablespoon roasted chile paste (optional)
12 large raw prawns, peeled and deveined
3 tablespoons fresh fish sauce
2 Thai chiles, seeded and minced (optional)
2 tablespoons fresh lemongrass, minced
6 tablespoons fresh lime juice
4 tablespoons bunch fresh cilantro, chopped
1. In a large saucepan, bring chicken stock to a boil. Add kaffir lime leaves and lower heat; simmer for 2-3 minutes.
2. Add mushrooms and chili paste and continue to simmer for 5 minutes.
3. Turn heat to boil, add shrimp, fish sauce, minced fresh chiles and lemongrass.
4. Remove from heat and stir in lime juice. Serve in large bowls and garnish each with large pinch of chopped cilantro.
Recipe courtesy of Chef Jamnong Nirungsan, Executive Chef, Swisshotel Bangkok, for the 2009 International Congress of Nutrition.
Nutrition
Per Serving: Calories: 39Protein: 6 grams
Fat: 0 grams
Saturated Fat: 0 grams
Carbohydrates: 4 grams
Fiber: 1 gram
Sodium: 434 mg
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