DOM YAM GUNG (SPICED SHRIMP SOUP)
Provided by Marian Burros
Categories quick, soups and stews, appetizer
Time 28m
Yield 5 1/2 cups
Number Of Ingredients 10
Steps:
- With a food processor running, add peppercorns and coriander root slowly and process to a paste.
- Trim root end off lemon grass and peel away tough layers. Thinly slice first six inches of each stalk.
- Bring fish stock to a boil. Add coriander-pepper mixture and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and return to boil.
- Season to taste with lime juice, fish sauce and chilies.
- Sprinkle each serving with chopped coriander
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 1418 milligrams, Sugar 2 grams
THAI SPICY SHRIMP SALAD (YAAM GOONG)
Spicy, refreshing, and easy and quick beyond belief to make! Buy your shrimp already cooked from the market and you won't have to cook a thing!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put lettuce in salad bowls, and arrange shrimp on top.
- Place ginger, onion and chilies over shrimp.
- In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
- Pour over salads and garnish with green onion, cilantro, and mint leaves.
- Serve.
SPICED SHRIMP SOUP
Steps:
- Rinse shrimp well and shell, reserving shell and heads
- Cut 3 lemongrass stalks into 1-inch sections and crush lightly with flat side of a heavy knife. In a saucepan combine crushed lemongrass with reserved shrimp shells and heads, water, coriander roots, salt, and pepper and simmer, uncovered, 20 minutes. Strain broth through a fine sieve into another saucepan.
- Thinly slice lower 6 inches of remaining lemongrass stalk, discarding remainder of stalk, and combine with broth and gingerroot. Simmer broth 5 minutes. Add shrimp and simmer 1 minute, or until shrimp are just firm to touch. Stir in fish sauce, lime juice, and sliced chili.
- Serve soup warm or at room temperature, garnished with coriander leaves, lime leaves, and chilies.
TOM YUM GOONG (SPICY THAI SHRIMP SOUP)
Make and share this Tom Yum Goong (Spicy Thai Shrimp Soup) recipe from Food.com.
Provided by dicentra
Categories Thai
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
- Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
- Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
- Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
- Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
Nutrition Facts : Calories 293.4, Fat 10, SaturatedFat 1.5, Cholesterol 259.2, Sodium 704.9, Carbohydrate 12, Fiber 2.6, Sugar 2.4, Protein 39.8
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