{"id":5607,"date":"2019-01-18t11:23:39","date_gmt":"2019-01-18t11:23:39","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=5607"},"modified":"2019-01-18t18:08:58","modified_gmt":"2019-01-18t18:08:58","slug":"tom-yum-goong-hot-and-sour-shrimp-soup","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/tom-yum-goong-hot-and-sour-shrimp-soup\/","title":{"rendered":"tom yum goong &#8211; hot and sour shrimp soup"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<ul>\n<li>16 head on wild gulf shrimp (under 10 per lb.) or shell on if whole are not available<\/li>\n<li>2 qt. chicken stock<\/li>\n<li>2 large stalks lemon grass; peeled, crushed and cut into 1 inch pieces<\/li>\n<li>6 kaffir lime leaves, torn into pieces<\/li>\n<li>6 thai chili peppers, 4 for garnish, 2 thin sliced<\/li>\n<li>1\/2 cup shiitake mushrooms, sliced<\/li>\n<li>2 t thinly sliced galangal or fresh ginger if galangal not available<\/li>\n<li>2 scallions, sliced thinly using the white section and 1\/2 of the green section<\/li>\n<li>1 large or 2 med. fresh tomatoes, 1 inch cubes<\/li>\n<li>2 t fish sauce (nam pla)<\/li>\n<li>2 t thai roasted chili paste (nam prik pao)<\/li>\n<li>1 1\/2 t sugar<\/li>\n<li>juice from 2 limes<\/li>\n<li>2 t chopped cilantro<\/li>\n<li>4 sprigs of cilantro for garnish<\/li>\n<\/ul>\n<p>peel and devein shrimp leaving head and last segment\u00a0of tail shell on (using a serrated knife or scissors cut down the back, carefully peel the shell off, then rinse the vein out).<\/p>\n<p>bring stock up to a boil then turn down to simmer.\u00a0add lemongrass, kaffir lime leaves, thai chilies, galangal, thai chili paste and scallions; cover and simmer for 15 minutes.\u00a0add mushrooms, shrimp, tomatoes, sugar, fish sauce and cilantro; simmer uncovered for 4-6 more minutes or until shrimp is just opaque in the center (slice into thickest part of tail lengthwise to check).\u00a0add lime juice.<\/p>\n<p>gently serve being careful not to break heads off shrimp.\u00a0garnish with cilantro sprigs and a thai chili.<\/p>\n<p>have a trash plate for shrimp heads and pieces of lemongrass and lime leaves (it\u2019s easy to eat around them).\u00a0enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>tom yum goong has lots of variations, even in thailand. i used whole wild gulf shrimp and they added a lot of flavor. <\/p>\n","protected":false},"author":4,"featured_media":6024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[21,124,407],"class_list":["post-5607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-shrimp","tag-thai","tag-tom-yum-goong"],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/5607","targethints":{"allow":["get"]}}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=5607"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/5607\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6024"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=5607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=5607"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=5607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}