Hot And Sour Thai Soup - {Tom Yum Goong}

Recipe Ingredients

2		Chicken broth
2		Fresh lemongrass - sliced on a bias
		Into 2" pieces
4		Kaffir lime leaves
1		Fresh galangal or ginger - (abt 1") - sliced
2		Red chiles - sliced
2 tablespoons	30ml	Fish sauce (nam pla)
1 1/2 teaspoons	7.5ml	Sugar
1		Straw mushrooms - (8 oz) - rinsed and halved
1 lb	454g / 16oz	Large shrimp - peeled, tails on
2		Limes - juiced
2		Green onions - sliced
1		Handful fresh cilantro - chopped

Recipe Instructions

Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D22) - from the TV FOOD NETWORK

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