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Tom Yam Kung
ingredients

Servings: 6

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Water
1 1/2 liters or 1 1/2 quarts

Unshelled small shrimp
500 grams or 1 pound

Nam pla (or similar fish sauce)
50 milliliters or 3 tablespoons

Shredded dried lemon grass
25 milliliters or 1 1/2 tablespoons

Makrut (or kaffir) lime leaves
5 good-conditioned leaves

Thinly sliced scallions
6 centiliters or 1/4 cup

Whole coriander leaves
6 centiliters or 1/4 cup

Thinly sliced green chili peppers
30 milliliters or 2 tablespoons

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Tom Yam Kung
cooking steps

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Spread the beans, one layer at a time, on a large, flat platter. Look for and remove any foreign substances, such as stones.

Boil the water in a 3 to 4 liter (3 to 4 quart) pot.

Shell and devein the shrimp. Add the shells along with the nam pla, lemon grass, and makrut leaves to the boiling water. Add all but approximately one fourth of the scallions, coriander leaves, and chili peppers to the boiling water.

Boil the mixture for 15 minutes.

Strain the mixture into another pot and bring the liquid to a simmer.

Stir in the shrimp and the uncooked scallions, coriander leaves, and chili peppers. Simmer for 2 to 3 minutes, depending on the thickness of the shrimp.

Ladle the Tom Yam Kung into a warm tureen or into warm individual bowls.

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Quick menu

Tom Yam Kung - RECIPE
Tom Yam Kung - COOKING TIPS
Tom Yam Kung - INSIGHTS
What peasant cooking IS & IS NOT
Great Peasant Dishes - HOME PAGE
World Cuisines - HOME PAGE

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