![\"sshrimpsoupp\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2013\/03\/sshrimpsoupp.jpg\")
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Tom Yum Goong\u00a0is apparently very popular, but even though I have heard about it and probably saw it on some restaurants’ menus, I had never tasted it because until recently I was convinced all the Asian dishes labelled as “sour” were also horribly sweet at the same time. I didn’t really know what to expect and was relieved the result was excellent and not sweetish at all. I was enchanted by the sharpness and complexity of the flavours, much more distinct than in the Thai dishes containing curry pastes or\/and coconut milk. The elegance, \u00a0pureness and freshness of this soup reminded me a bit of the recently discovered\u00a0Burmese-Style Pork Curry with Ginger<\/a>, which also doesn’t contain coconut milk, but which is richer and slightly sweet. I also found it surprisingly quick and easy to prepare, the only difficulty lying in the correct balance between the sour and hot flavours.<\/p>\n I found this recipe in \u201cReal Thai. The Best of Thailand\u2019s Regional Cooking\u201d by Nancie Mc Dermott<\/a>\u00a0and have only slightly modified it, mainly leaving out canned straw mushrooms which I don’t like (I have increased the amount of shrimps instead) and scaling it down to two servings.<\/p>\n TIPS: Lemongrass and makrut lime leaves freeze very well, so it’s easy to have them all year round. As for the Roast Chili Paste, you can buy it in most Asian shops and do it on your own (see the recipe here<\/a>).<\/p>\n The author advises shrimps with tails on, but they make the eating process difficult and not very elegant, so I have removed all the tails, apart for two or three, for decoration.<\/p>\n Preparation: about 15 minutes<\/em><\/p>\n Ingredients (serves 2 – 3):<\/em><\/p>\n 750 ml (about 3 cups) chicken stock<\/em><\/p>\n 300 g (about 10 oz) shrimp, peeled, with or without tails<\/em><\/p>\n 2 lemongrass stalks<\/em><\/p>\n 8 fresh or frozen makrut lime (also known as kafir) leaves<\/em><\/p>\n 2 – 4 fresh small chilies<\/em><\/p>\n juice of 1\/2 lime<\/em><\/p>\n 2 Asian green onions or 1 Western green onion (here the green part only)<\/em>, cut diagonally into 2 – 2,5 cm pieces<\/em><\/p>\n 1\/2 – 1 tablespoon roasted chili paste (see the recipe here<\/a>)<\/em><\/p>\n fish sauce to taste<\/em><\/p>\n Heat the stock and in the meantime cut off the leafy part of lemongrass stalks and remove the dry outer leaves.<\/p>\n Crush the lemongrass stalks with a wide blade of knife or a handle (I always use a knife handle), so that they release the aroma.<\/p>\n Put 4 lime leaves and lemongrass stalks (you might need to cut them in two if your pan is small) to the stock and let it simmer for about five minutes.<\/p>\n