Tom Yum Goong
hot and sour shrimp soup

250 gr shrimps
1000 ml chicken stock/broth
250 gr straw mushrooms
2 jeruk purut / kaffir lime leaves
1 tbsp fish sauce (nam pla)
2 limes (juice) or 1 tbsp asem/tamarind
2 shallots
2 red rawits (birds-eye chilies)
1 sprig coriander/cilantro
1 lemongrass

coriander/cilantro leaves

Peel and devein the shrimps. Heat in a wok 375 ml of the chicken stoch and add the shells of the shrimps. Let it simmer for 20 minutes and then strain the stock. Chop the lemon grass, the shallots, the garlic, the rawits and the coriander fine. Slice the kaffir lime leaves very fine. Heat in a wok the stock and the remaining broth. Add the lemon grass and the mushrooms. Then add the shrimps and cook is slowly for 3 minutes. Add the lime juice or asem, the fish sauce and the kaffir lime leaves and stir. Sprinkle the rawits, the shallots and the coriander on top and garnish it with plucked coriander leaves. Then serve.

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