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Thai   -   Dtom Yam Gkoong (Prawn Soup With Oyster Mushrooms)   adapted from Dancing Shrimp by Kasma Loha-Unchit

  • 1/2 Pound Large Shrimp
  • 1 Teaspoon Lemon Grass
  • 1 Teaspoon Galangal
  • 1 Lime Lime Juice
  • 3 Cups Chicken Broth
  • 3 Tablespoons Fish Sauce
  • 6 Medium Dried Chiles -- Crumbled
  • Salt And Pepper -- To Taste
  • 6 Medium Thai Chiles -- Chopped
  • 1 Small Onion -- Chopped
  • 1 Tablespoon Chili Paste
  • 3 Tablespoons Tamarind Juice
  • 1 Pound Oyster Mushrooms -- Chopped
  • 1 Medium Tomato -- Chopped
  • 1 Bunch Green Onion -- Chopped
  • 1/2 Cup Cilantro
  • 2 Limes Lime Juice
Directions Bring stock, galangal, and 1 lime's juice to a boil. Simmer for 20 minutes. Add fish sauce, dried chiles, fresh chiles and onion. Simmer for 10 minutes. Add chili paste, tamarind juice and mushrooms. Bring to roiling boil. Add shrimp, salt, pepper, tomato, and green onions. Simmer until the shrimp are done about 5 minutes. Remove from heat, add cilantro and lime juice. Serve with rice.
Serves 4
Time to Make 0:00
Extra Info The book for this recipe is out of print, amazon may have used copies for sale, but we suggest you browse the author's site. She has copies for sale, and you would benefit her directly for coming up with such yummy recipes.

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