Tom Yum Goong Soup from Leite's Culinaria

Name: Tom Yum Goong Soup from Leite's Culinaria
Ingredients: 3 stalks lemongrass, green part and root trimmed, remaining section cut into 3 pieces; 5 kaffir lime leaves, each torn into 4 pieces; 2-inch piece galangal or ginger, sliced crosswise into 6 to 7 pieces; 2 1/2 quarts (10 cups) cold water; 1 pound medium shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large; 2 tablespoons tamarind paste (you know, the block of brown tamarind found in Asian markets); 7 to 10 tamarind tendrils (optional); 3 to 15 bird’s eye chile peppers, smashed, to taste; 2 tablespoons nam prik pao (roasted chile paste); 1/4 cup sliced button mushrooms; 4 to 8 tablespoons fish sauce, or to taste; 6 to 12 tablespoons lime juice, or to taste; 1/2 tablespoon granulated sugar; 1/4 cup fresh cilantro leaves for garnish

Tom Yum Goong Soup from Leite's Culinaria was pinched from <a href="http://leitesculinaria.com/84627/recipes-tom-yum-goong-soup.html" target="_blank">leitesculinaria.com.</a>

INGREDIENTS

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3 stalks lemongrass, green part and root trimmed, remaining section cut into 3 pieces

•

5 kaffir lime leaves, each torn into 4 pieces

•

2-inch piece galangal or ginger, sliced crosswise into 6 to 7 pieces

•

2 1/2 quarts (10 cups) cold water

•

1 pound medium shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large

•

2 tablespoons tamarind paste (you know, the block of brown tamarind found in Asian markets)

•

7 to 10 tamarind tendrils (optional)

•

3 to 15 bird’s eye chile peppers, smashed, to taste

•

2 tablespoons nam prik pao (roasted chile paste)

•

1/4 cup sliced button mushrooms

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4 to 8 tablespoons fish sauce, or to taste

•

6 to 12 tablespoons lime juice, or to taste

•

1/2 tablespoon granulated sugar

•

1/4 cup fresh cilantro leaves for garnish

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