TOM YUM GUNG (LEMONGRASS SOUP WITH SHRIMP)

Name: TOM YUM GUNG (LEMONGRASS SOUP WITH SHRIMP)
Ingredients: 1 tablespoon chopped Thai chili (use more or less based on spice preference); 3 1/2 tablespoons fish sauce; 3 teaspoons palm sugar; 24 ounces shrimp stock (recipe below); 20 shrimp, uncooked, cut in half; 1/2 cup red bell peppers, diced; 4 tablespoons fresh lime juice; 1 cup enoki mushrooms; 4 tablespoons green onions, diced; 12 mint leaves; 4 cups jasmine rice, cooked; Shrimp stock; 2 quarts water; 1/4 cup galangal, chopped (similar to ginger, found at Asian markets); 4 stalks lemongrass, chopped; 1 onion, chopped; 1/2 cup carrot, chopped; 1/2 cup celery, chopped; 1/2 cup kaffir lime leaves, chopped; 1 quart shrimp shells, with heads

TOM YUM GUNG (LEMONGRASS SOUP WITH SHRIMP) was pinched from <a href="http://thelocalpalate.com/recipes/lemongrass-soup-with-shrimp-tom-yum-gung/" target="_blank" rel="noopener">thelocalpalate.com.</a>

INGREDIENTS

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1 tablespoon chopped Thai chili (use more or less based on spice preference)

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3 1/2 tablespoons fish sauce

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3 teaspoons palm sugar

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24 ounces shrimp stock (recipe below)

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20 shrimp, uncooked, cut in half

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1/2 cup red bell peppers, diced

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4 tablespoons fresh lime juice

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1 cup enoki mushrooms

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4 tablespoons green onions, diced

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12 mint leaves

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4 cups jasmine rice, cooked

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Shrimp stock

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2 quarts water

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1/4 cup galangal, chopped (similar to ginger, found at Asian markets)

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4 stalks lemongrass, chopped

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1 onion, chopped

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1/2 cup carrot, chopped

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1/2 cup celery, chopped

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1/2 cup kaffir lime leaves, chopped

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1 quart shrimp shells, with heads

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