Tom Yum Kung

(Thai Hot-and-Sour Soup with Shrimp)

Serves

Ten people (as a starter).

Hardware

• 4 qt. soup pot

Ingredients

8	cups		chicken stock
4	stalks		lemongrass
6	cloves		garlic, sliced very thin
1 1/2	inches		fresh ginger root, sliced very thin
1			lime, zest only
			green chiles, seeded, sliced very thin
1	pinch		salt
			white pepper
15	oz		canned straw mushrooms
1	lb		26/30 shrimp
			lime juice
			nam pla
			scallions, sliced

Procedure

1. Trim and discard the root and the top 2/3rds of the lemongrass; julienne the bottom 1/3.


2. Bring the stock, lemongrass, garlic, ginger, lime zest, chiles, salt, and pepper to a boil; reduce the heat and simmer for 20 minutes.


3. Strain the liquid; return to the pot, and bring to a gentle boil.


4. Add the mushrooms and cook for 1 minute.


5. Add the shrimp and cook until just done.


6. Remove from the heat.


7. Add the lime juice and nam pla; garnish with the scallions.

Notes

How many chiles and what variety depends on hot hot (picanté) you like your food. For my wife, 1 - 2 jalapenos (or maybe 1 serrano) is about right; for me, 2 serranos.

You’ll probably need about 1/4 cup of lime juice and 1 Tblsp of nam pla, but as always, this is “to taste.”

When buying straw mushrooms, get the kind that are already cooked, and have no added salt.

If you can find them, substitute 5 kafir lime leaves for the lime zest.

Rating

Difficulty: Very easy.

Time: About 1 hour.

Precision: 1.

Source

Adapted from multiple ’Net sources.