Lemongrass Soup with Shrimps II (Tom Yam Gung)

For the lemongrass soup, remove the heads, shells and giblets from the shrimp. Discard the giblets, wash the heads and shells well and pat dry thoroughly. Chop shells into small pieces.

Heat the peanut oil in a soup pot and fry the heads along with the shells until they turn a reddish color. Add water and salt. Now add lemongrass, lemon leaves as well as the five whole chili peppers and simmer everything for 30 minutes on medium heat, covered.

Then strain through a sieve, pour soup back into the pot and bring to a boil again. Now greatly reduce the heat and let the shrimp tails steep in it for about 3 minutes. Season to taste with fish sauce, lime juice and salt, if desired.

For the garnish, cut the chili pepper in half, remove the seeds and cut the pepper and the spring onions into fine rings. Pour lemongrass soup into bowls and serve with cilantro greens, scallions, and the chili rings.

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