Recipe: Shrimp in Hot Lime Leaf Broth (Tom Yum Gung, Thai)

SHRIMP IN HOT LIME LEAF BROTH (TOM YUM GUNG)

3 cups mild chicken broth
2 stalks lemon grass, trimmed, smashed flat with the side of a
cleaver, and cut into 1 1/2-inch lengths
3 fresh or frozen Kaffir lime leaves
3 bird chiles, stemmed and cut lengthwise in half
1/4 pound oyster mushrooms, cleaned and coarsely chopped
1/2 pound medium or small shrimp, peeled and deveined
3 tablespoons fresh lime juice
2 tablespoons Thai fish sauce, or more to taste
Salt to taste

Place the broth in a medium pot with the lemon grass and bring to a boil. Add the lime leaves and chiles, bring the broth back to a boil, and let cook for 5 minutes.

Add the mushrooms, return to a vigorous boil, and add the shrimp. Cook for 1 minute, or until the shrimp have turned pink.

Remove from the heat and stir in lime juice and fish sauce. Taste and adjust seasonings with fish sauce or salt if desired.

Serve in small individual bowls to accompany jasmine rice, distributing the shrimp and mushroom pieces evenly among the bowls.

Serves 4 with rice and one or more other dishes.
Source: Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid