Thai Hot-And-Sour Shrimp And Lemongrass Soup
serves 6-8
Sour, spicy, sweet and salty all come together in a Tom Yum Gung soup that's as easy as it is flavorful.
Read more about this recipe in Carla Snyder and Meredith Deeds' 300 Sensational Soups.
6 cups chicken stock
8 wild lime leaves
4 small serrano or other hot green chile peppers, seeded and quartered lengthwise
1 thumb-sized knob galangal or gingerroot, thinly sliced
1 stalk lemongrass, cut into 2-inch sections and bruised
1 tablespoon packed light brown sugar
1 1/2 tablespoons fish sauce (nam pla)
12 ounces medium shrimp, peeled and deveined
8 ounces mushrooms, thinly sliced
1/4 freshly squeezed lime juice
prep: 10 minutes
total: 45 minutes
large pot
1. In a large pot, bring stock, lime leaves, chiles, galangal and lemongrass to a boil over medium heat. Reduce heat and simmer for 10 minutes.
2. Add brown sugar and fish sauce; simmer for 5 minutes. Add shrimp and mushrooms; simmer until shrimp are pink and opaque, about 2 minutes.
3. Remove from heat and stir in lime juice. Taste and adjust seasoning with sugar, fish sauce, lime juice and salt, if necessary. Ladle into heated bowls.
