Kung Tom Yam (Thai Prawn Soup)
This soup's broth is so robustly flavored with lemon and hot peppers it will make your taste buds sit up and take notice!
2 pounds medium-sized shrimp
1 tablespoon vegetable oil
8 cups hot water
1 1/2 teaspoons kosher or sea salt
2 stalks lemon grass or 4 strips lemon rind, peeled thinly
4 lemon or other citrus leaves
2 or 3 fresh whole birdseye chiles
1/2 pound fresh mushrooms, halved or quartered
1 tablespoon Thai fish sauce*
1/2 cup fresh lemon juice
2 tablespoons chopped fresh cilantro leaves (no stems)
4 green onions (green tops included), chopped
2 ripe tomatoes, quartered (optional)
Hot cooked jasmine or other long grain rice for accompaniment
- Wash, shell (save the shells) and de-vein prawns. Heat oil in large soup pot and sauté shells until they turn pink. Add hot water, salt, lemon grass or rind, citrus leaves and whole chilies. Bring to a boil, cover and simmer for 20 minutes.
- Strain stock, return to a boil, add prawns and mushrooms (about a minute after the prawns) and simmer for 3 to 4 minutes or until prawns are cooked.
- Remove from heat and add fish sauce, lemon juice, cilantro leaves, green onions and the tomato.
- Suggested Serving: Spoon desired amount of cooked rice into individual serving bowls and ladle hot soup over rice.
Makes 6 servings.
*Fish sauce is available in Asian foods specialty stores, but may also be available on the Asian specialty foods aisle in your local supermarket. If you prepare a lot of stir-fry and Asian dishes , you really should keep this product on hand as a staple in your kitchen.
Tip: This soup should have a pronounced lemon flavor. If needed, adjust the amount of lemon juice to achieve this.
Nutritional Information Per Serving (1/6 of recipe): 207.9 calories; 22% calories from fat; 5.2g total fat; 229.8mg cholesterol; 938.0mg sodium; 576.8mg potassium; 7.3g carbohydrates; 1.3g fiber; 2.5g sugar; 5.9g net carbs; 32.7g protein.