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Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)
http://www.seriouseats.com/recipes/2012/02/creamy-tom-yam-kung-tha...
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Ingredients
categorized
original
2 cups low-sodium homemade or canned chicken or pork broth
6 to 7 fresh kaffir lime leaves, torn into pieces and lightly bruised
7 to 8 slices lemongrass, approximately 1/8-inch thick
7 to 8 very thin slices fresh galangal
6 ounces fresh button or oyster mushrooms (or 1 1/2 cups well-drained canned straw mushrooms), cut into bite-size pieces
2 tablespoons Nam Prik Pao
1/4 cup fresh lime juice, or to taste
1/4 cup fish sauce, or to taste
4 to 5 fresh red bird’s eye chilies, crushed
1 pound jumbo shrimp, peeled with the head and tail sections intact
1 cup evaporated milk, whole milk, or half-n-half
1/4 cup lightly-packed cilantro leaves (or sawtooth coriander leaves, thinly sliced)
Ingredients
categorized
original
Produce
Button or oyster mushrooms, fresh
(
6
ounces
)
Cilantro, lightly-packed
(
1/4
cup
)
Kaffir lime, fresh leaves
(
6
)
Lemongrass
(
7
slices
)
Seafood
Shrimp, jumbo
(
1
pound
)
Meat
Bird’s eye chilies, fresh red
(
4
)
Chicken or pork broth, low-sodium homemade or canned
(
2
cups
)
Condiments
Fish sauce
(
1/4
cup
)
Cooking & Baking
Galangal, fresh
(
7
very thin slices
)
Drinks
Evaporated milk
(
1
cup
)
Lime juice, fresh
(
1/4
cup
)
Other
2 tablespoons Nam Prik Pao
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
52.9
Rating
1-100
22
Tweets
12
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Shares
2
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Views
157
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Recipe Stats
Published February 6, 2012 (1 year ago).
46 people saved this recipe.
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