Recipe: Thai Tom Yum Soup (using shrimp or chicken)

THAI TOM YUM SOUP

4 to 5 cups water
3 shallots, finely chopped
2 stalks lemongrass, bruised and cut into l-inch-long segments
2 tablespoons fish sauce
2 tablespoons minced fresh ginger
20 medium-sized shrimp, shelled but with tails left on*
1 can straw mushrooms, drained
2 to 3 teaspoons sliced kaffir lime leaves or lime zest
3 tablespoons lime juice
2 to 3 Thai chili peppers, seeded and minced

Pour the water into a medium-sized soup pot. Add the shallots, lemon-grass, fish sauce, and ginger. Bring to a boil, reduce heat, and simmer for 3 minutes.

Add the shrimp and mushrooms, and cook until the shrimp turn pink.

Stir in the lime zest, lime juice, and chili peppers.

Cover and remove from the heat. Let the soup steep for 5 to 10 minutes before serving.

*You can substitute chicken for the shrimp in this dish. Cut up 1 boneless, skinless chicken breast into bite-sized pieces, add the pieces during step 2, and poach for about 8 minutes before proceeding.

Makes 4-6 servings
Used by permission to Recipelink.com from Everything
Recipe from: The Everything Thai Cookbook by Jennifer Malott Kotylo