Tom Yam Kung (Hot and sour shrimp soup)

 

                Though shrimp are traditionally used, chicken or fish chunks may be substituted.

Serves 4

• 4 lemon grass stalks, cut into 2 in (5 cm) pieces and crushed
• 1.25 liters water
• 4 small red chilies, seeded and thinly sliced
• 60 ml fresh lime juice
• 2 ml salt
• 30 ml fish sauce
• 2 kaffir lime leaves
• 6 thin slices fresh galangal
• 250 ml straw mushrooms
• 500 gr shrimps (prawns), shelled and deveined
• 30 ml cilantro leaves, for garnish

1. Place the lemon grass and the water in a saucepan and simmer until the lemon grass turns yellow ; add the remaining ingredients except the shrimps and cilantro leaves, and stir for about 5 minutes.
2. Add the shrimp and cook for only 2 to 3 minutes, or until the flesh turns pink.
3. Laddle into individual bowls and garnish with the cilantro leaves.

BON APPÉTIT