1/4 of recipe:
111 calories; 14.9 g protein; 2.0 g fat; 10.3 g carbohydrate; 8.1 g net carbs; 427 mg sodium; 93 mg cholesterol; 2.3 g fiber
16-20 (approx. 1 lb/450 g) shrimp with heads & shells (use heads & shells of 10 shrimp for stock below)
2-3 (150-160 g) medium eringi king oyster mushrooms
1,000 cc water
100 g shrimp heads & shells (equivalent to heads and shells of 10 or so medium-size shrimp)
5 prik kee noo Thai peppers
1/4-1/3 stalk lemon grass (1/3 stalk or 12 g used for recipe)
3-4 slices galangal Thai ginger (10 g in photo)
3-4 medium kaffir lime leaves
Handful (10-15 g) cilantro stems (cilantro root substitute; use leaves for topping)
1 tsp tamarind paste
1 tbsp nam prik pao Thai red chili paste
2 1/4 tsp nam pla
Handful cilantro leaves (for topping)
Remove shrimp heads and shells. Keep 100 g for this recipe, and save the rest for another use.
Chop lemon grass and cilantro stems.
Chop Thai peppers, and pound in mortar.
Heat medium pan, put shrimp heads and shells, and cook (without water) until turning pink, while crushing heads with spatula.
Pour remainder of water, add Thai pepper, galangal, lemon grass, kaffir lime leaves and cilantro stems.
Meanwhile, devein shrimp, clean with potato starch, rinse, and drain well.
Strain and obtain 800 cc stock.
If not enough, add water to get 800 cc.
When eringi is done, add tamarind paste, man prik pao, and 2/3 of specified amount of (1 1/2 tsp) nam pla.
When broth boils again, add shrimp, and cook until opaque.
- Eringi is a substitute for straw mushrooms typically used in tom yum goon. Among fresh mushrooms available in the Pacific Northwest, eringi seems the best substitute, as it does not add the sourness of button mushrooms or bitterness of shimeji mushrooms.
- I use nam pla with 690 mg sodium per tablespoon.
- Broth, if you have leftovers, makes a great soup base for noodles or zosui soupy rice.
- Sodium content of stock above is 409 mg sodium per 800 cc.