Kaeng Tom Yam Kung

Kaeng Tom Yam Kung

Lemony Shrimp Soup from Thailand

 

This soup from Thailand has a fresh citrus burst and is simple to make, yet tastes exotic and complex. It is sure to cause a stir at the dinner table, where your diners will marvel at your talent for deliciousness! 

 

From Time/Life's Foods of the World - Pacific and Southeast Asian Cooking, 1970

 

 

Some ingredients may be unfamiliar. These will be hyperlinked to our Glossary of Southeast Asian Cuisine.

To serve 6:

 

1.5 pounds medium-sized uncooked shrimp (21 to 25 to the pound)

2.5 quarts water

6 small makrut leaves, cut into 1-inch lengths

1 tablespoon takrai, cut into 1-inch lengths

1/3 cup strained, fresh lime juice

1/3 cup fish's gravy

1/4 cup finely-cut, fresh coriander leaves

1/4 cup thinly-sliced scallion tops, cut into strips about 1/8-inch wide and 1.5 inches long

12 fresh, hot red chili strips, each about 1/8-inch wide and 1 inch long (click here for information and tips regarding hot peppers)

 

Shell the shrimp carefully, leaving the tails attached. Then de-vein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them completely dry with paper towels.

 

In a heavy 4- to 6-quart casserole, bring the water to a boil over high heat. Drop in the makrut and takrai and boil uncovered for about 10 minutes, or until the leaves become somewhat yellow.

 

Stir in the lime juice and fish's gravy and boil the soup for 5 minutes more. Reduce the heat to moderate, drop in the shrimp, and cook for 4 or 5 minutes longer, or until the shrimp are firm and pink. Add the fresh coriander leaves, scallion tops and red chili strips, and taste for seasoning.

 

Serve at once from a heated tureen or in individual soup plates.