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| Servings: serves 6 - 8


Today, for dinner, I made some tom yaam goong (Thai sour shrimp soup) (thank you again for the recipes, Annette Santos.), and it was delicious. My twin brother Gabriel Mena-Gallegos loved it so much, that, when he got seconds, he barely left some in the pot for leftovers. 

  • ¾ lb of large raw shrimp (245 g)
  • 2 tablespoons of vegetable oil
  • 3 stalks of lemongrass or substitute 5 teaspoons of dried grated lemon peel, ¼ teaspoon of dried grated lemon peel and 4 teaspoons of ground ginger
  • 2 – 4 green Serrano chiles or one jalapeno
  • zest of one lime or ⅔ teaspoon of dried grated lemon peel
  • 6 cups of chicken broth or fish broth, or vegetable broth
  • 4 quarter-sized slices of ginger (or 2 teaspoons of ground ginger
  • 7 fresh kaffir lime leaves or 3 ½ teaspoon of lime juice
  • 1 – 2 tablespoons of fish sauce
  • 2 – 3 tablespoons of lime juice
  • 1 red Serrano chilli cut into rounds or 1 teaspoon of ancho chilli powder
  • 2 tablespoons of coarsely chopped fresh coriander leaves or 1 tablespoon of dried cilantro or 1 tablespoon of dried parsley flakes
  • 2 green onions chopped or 3 tablespoons of onion powder or granulated onion

Shell and devein the raw shrimp, reserving the shells.
Heat the vegetable oil in a large saucepan over medium-high heat. Add the shells and saute them for 2 – 3 minutes until they turn pink (you can also substitute 1 cup + 2 tablespoons of vegetable broth for the shells if you purchase shelled and deveined shrimp. Just cook and constantly stir it for the 2 – 3 minutes like you are sauteing something. That’s what I did.)
Add the lemongrass crushed and cut into 1-inch pieces, green Serrano chiles cut in half lengthwise, and the grated zest of one lime  saute together for 1 minute.
Add the chicken broth, ginger, and  the fresh kaffir lime leaves; bring to a boil.
Reduce the heat, and simmer for 20 minutes. Strain the broth and discard the shrimp shells, lemon grass and chilli’s.
Return the broth to the saucepan and bring to a boil.
Toss in the raw shrimp, reduce heat to a simmer, and cook for 1 minute until the shrimp turn pink.
Add the fish sauce and lime juice.
Garnish with the red Serrano chile cut into rounds, coarsely chopped fresh coriander leaves and  green onions chopped.
Serve, and enjoy!!

Recipe and photo:Krystal Mena

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