Tom Yum Soup
- 4–5 cups water
- 3 shallots, finely chopped
- 2 stalks lemongrass, bruised and cut into 1-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
- 2–3 teaspoons sliced kaffir lime leaves or lime zest
- 3 tablespoons lime juice
- 2–3 Thai chili peppers, seeded and minced
Instructions:
You can substitute chicken for the shrimp in this dish.
- Pour the water into a medium-sized soup pot. Add the shallots, lemongrass, 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.