Pinoy Tom Yum Goong

Give your family a taste of Thailand! This dish is actually a Thai version of our shrimp sour soup, or sinigang.

Ingredients:

12 pcs medium to large raw shrimps

1 tbsp oil

5 cups broth (rice washing or chicken stock)

3 stalks lemon grass (tanglad), white parts only, pounded to flatten and

sliced 1/4 inch thick

1 pc thumb-size ginger, sliced thinly

1 1/2 pack sinigang sa sampalok mix with sili

1/2 cube shrimp broth cube

1/2 cup mushroom, halved

1 tsp brown sugar

1/4 cup coriander leaves and stems, sliced

2 stalks green onions, sliced thinly

Directions:

1. Shell and devein shrimps, leaving tails intact. Heat oil in a large pan, add the shrimp shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently.

2. Pour the broth into the pan and then add lemon grass and ginger. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Strain mixture through muslin-lined strainer into a large saucepan, discard solids.

3. Pour Sinigang sa Sampalok Mix with Sili and add shrimp broth cube to strained stock and then bring to a boil. Add shrimps, mushrooms and sugar. Cook uncovered until shrimps just change color (about 10 minutes).

4. Serve immediately. Sprinkle with coriander leaves and sliced green onions.

Serves: 4

Tip; The stock can be made a day ahead: store covered in the refrigerator, reheat until just before serving time.

Serving Suggestion:

1. Serve this soup as a starter before a noodle dish or serve with steaming hot rice.

Source: Knorr Recipe, publist on U Magazine