Tom Yum Koong
12 medium-size shrimps, deveined – Leave tails on for appearance
10 Shitake or Portebello mushrooms
1 stalk of lemon grass (lightly pounded and cut into 2″ long)
3 lime leaves
1 teaspoon of salt
2 tablespoons of fish sauce
3 tablespoons of lime juice
6 hot peppers (pounded lightly)
4 cups of water
1/2 cup of roughly cut coriander leaves
For 2 servings
1. Remove the shrimp shell but leave the tails. Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.
2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.
3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.