Hot & Sour Shrimp Soup #2

Click to Enlarge	Hot & Sour Shrimp Soup #2 Thailand - Kang Som Koong
	Serves Effort: Sched: DoAhead:	6 soup ** 1/2 hr Most	A popular soup, both flavorful and substantial. This (like some other hot & sour soups) is often served with cubes of Acacia Leaf Omelet in it. For a different hot & sour shrimp soup with different sauce see Hot & Sour Shrimp Soup #1 (Tom Yum Kung).

6
7
4
4
4
3
1
1
1-1/2

oz
oz
T
T
c
T
t

T

Shrimp
Fish Filet (1)
H&S Curry Paste (2)
Tamarind Paste (3)
Water
Fish Sauce
Palm Sugar (opt)
Acacia Omelet (4)
Lime Juice

Prep

Make Omelet and Hot Sour Curry Paste (These can be made on separate days for convenience.
Shell SHRIMP and de-vein if needed. Cut in half if very large. Weight presumes headless shrimp.
Cook FISH FILETS in simmering water until done. Cool, debone if needed, and mash thoroughly with Curry Paste. Traditionally a large granite mortar and pestel are used but I find a mini-prep food processor works really well - just add 1/4 cup of water to the fish to ease processing.
Prepare TAMARIND PASTE if from block.
Squeeze LIME JUICE.

Run

Bring Water up to a simmer and stir in Fish/Curry Paste, Tamarind Paste, Fish Sauce and Palm Sugar. Simmer 5 minutes.
Stir in Shrimp and Omelet chunks. Heat back to a simmer.
Stir in Lime Juice and take off heat.
Serve hot.

NOTES:

Fish Filet: Any reasonably firm white fish will do. Some recipes just open a 6oz can of water packed tuna. I find tilapia just a bit too firm but still usable.
Hot & Sour Curry Paste: This is generally made at home. Recipe: Hot & Sour Curry Paste.
Tamarind Paste: For details see my Tamarind page.
Acacia Leaf Omelet: This can't be made in the US, but I present a fine substitute: Acacia Leaf Omelet.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch