Tom Yum Goong (Hot and Sour Shrimp Soup)

• 5 cupschicken broth
• 3 lemongrass, bottom third, bruised and cut in 2-inch pieces
• 6 slicesgalangal
• 5 kaffir lime leaves, torn
• 1 lbshrimp, large, shell-on, heads removed
• 8 ozoyster mushrooms, torn
• 2 tomatoes, cut in wedges
• 4 thai chiles, crushed
• 2 tbspfish sauce
• 2 tbsplime
• 1 tbspnam prik pao, roasted chili paste
• 1/4 cupfresh cilantro, chopped

quantities scale with servings

Method

1. 1

   Bring broth, lemongrass, galangal, and lime leaves to a boil in a pot. Simmer 8 min to infuse.

2. 2

   Add mushrooms, tomato, and chiles. Cook 3 min until the mushrooms soften.

3. 3

   Add shrimp and cook 2-3 min until pink and curled.

4. 4

   Off the heat, stir in fish sauce, lime juice, and nam prik pao. Taste and balance sour, salty, and hot.

5. 5

   Top with cilantro and serve with jasmine rice.