#4 Tom Yum Goong : Hot and Sour Thai Soup

This Thai masterpiece teems with shrimp, mushrooms, tomatoes,lemongrass, galangal and kaffir lime leaves. Usually loaded with coconut milk and cream, the hearty soup unifies a host of favorite Thai tastes: sour, salty, spicy and sweet.

Serves: 4

Ingredients:

• 2 quarts 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, such as nam pla
• 1 1/2 teaspoons sugar
• 1 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

Directions:

1. Take the stock in a saucepan and bring to boil.
2. Add lemongrass, kaffir lime leaves, galangal, and chiles.
3. Over low-medium heat, cover, and simmer for 15 minutes to let the spices infuse the broth.
4. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. 
5. Toss in the shrimp and cook for about 8-10 minutes until they turn pink. 
6. Remove from the heat and add the lime juice, green onions, and cilantro. 
7. The lemongrass and lime leaves gives the aroma and should be avoided while consuming.

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