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Lemony Shrimp Soup
(Kaengtom Yam Kung)
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| What You Need: |
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1½ pounds medium-sized uncooked shrimp (21 to 25 to the pound)
2½ quarts water
6 small makrut leaves (see Glossary)
1 tablespoon takrai (dried lemon grass sticks, see Glossary), cut into 1-inch lengths
1/3 cup strained fresh lime juice
1/3 cup fish's gravy (see Glossary)
¼ cup finely cut fresh coriander leaves
¼ cup thinly sliced scallion tops cut into strips about 1/8 inch wide and 1½ inch long
12 fresh hot red chili strips, each about 1/8 inch wide and 1 inch long
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| How To Cook: |
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1. Shell the shrimp carefully, leaving the tails attached. Then devein 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.
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2. 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.
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3. 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.
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4. Serve at once from a heated tureen or in individual soup plates.
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