How to Make Tom Yum Goong, A Delicious Soup from Thai

Tom Yum Goong is a popular cuisine of Thailand. A cuisine with a bold seasonings, blends a mixture of fragrant lemon grass, chilli, galangal, lime leaves, shallots, lime juice and fish sauce. This soup is very simple form, giving a sense that kick rempah spices. Fresh shrimp and mushroom body pampering. A versatile dish that can fit in a meal, you remember a distinctive smell of exotic perfume, while the taste of sour-spicy-hot illustrate Thailand itself.

Now, many recipe mixed with a combination of various refined creations that have many variants of recipes NCC, ola-ola like tom yam seafood soup, meatballs, shrimp, mushrooms, vegetables, laksa, sausage, tom yam tofu, tofu, chicken, beef , pempek, fish, fish head, squid, kung soup, anything can be mixed and matched eaten origin steady.
Food with unique flavor is very popular in Indonesia and has a lot of enthusiasts that include the favorite dishes.

INGREDIENTS
4 quarts chicken broth
4 stalks fresh lemongrass
8 kaffir lime leaves
4 tablespoons fish sauce, such as nam pla
3 teaspoons sugar
2 can straw mushrooms, rinsed and halved
2 pound large shrimp, peeled with tails on
4 limes, juiced
4 green onions, sliced
2 handful fresh cilantro, chopped
2 inch piece ginger, sliced
4 red chiles, sliced
INSTRUCTIONS
1. Bring the stock to the boil over medium heat in a sauce pan.
2. Add the lemongrass, kaffir lime leaves, galangal, and chiles.
3. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
4. Uncover and add the fish sauce, sugar, and mushrooms.
5. Simmer for 5 minutes.
6. Toss in the shrimp and cook for about 8 minutes.
7. Remove from the heat and add the lime juice, green onions, and cilantro.
8. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.