HOT & SOUR SHRIMP SOUP - TOM YAM GOONG *

      Title: HOT & SOUR SHRIMP SOUP - TOM YAM GOONG *
  Categories: Thai, Seafood, Soups
       Yield: 4 Servings
  
       8 oz Shrimp/Prawns, Shelled and
            -Deveined, With Shells
            -Reserved
       3 c  Water
       2    Cloves Garlic, Minced
       5    Kaffir Lime Leaves
       3    Thin Slices Fresh Or Dried
            -Galangal (Kha) *
     1/4 c  Fish Sauce (Nam Pla)
       2    Stalks Lemon Grass, Lower
            -1/3 Portion Only, Cut Into
            -1" Lengths
       2    Sliced Shallots
     1/2 c  Sliced Straw Mushrooms
       5    Green Thai Chili Peppers
            -(Prik Khee Noo) Optional
     1/4 c  Lime Juice
       1 tb Chopped Cilantro Leaves
       1 ts Black Chili Paste,
            -(Nam Prik Pow) **
  
   * Galangal: A relative of the ginger root, galangal is pale yellow
   and has a delicate flavor.  ** See recipe.
   ~------------------------------------------------------
   ~------------- ~-- 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
   ~------------------------------------------------------
   ~------------- ~-- 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.
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