Tom Yum Goong
What you need:
8 cups chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1 -inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce,
1 1/2 teaspoons sugar
1 cup can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
What to do:
- Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles.
- Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.
- Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro.
- Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
NOTE: It’s a good idea to tell your guest’s that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.