Thai hot and sour soup

4 servings

Ingredients

QuantityIngredient
5Stalks fresh lemongrass or 4 strips lemon zest
1tablespoonMinced galangal OR ginger
4cupsChicken stock
3tablespoonsFish sauce
1teaspoonThai chili paste
1Ripe tomato, eight wedges
1Med onion, thinly sliced
2Thai or jalapenos, sliced
4ouncesFresh oriental mushrooms
8ouncesShrimp, small
¼cupFresh lime juice
2tablespoonsScallions, thinly sliced
cupCilantro leaves, fresh

Directions

Trim the top, bottom, and outer leaves of the lemongrass, using only the tender inner portions. Thinly slice the core on the diagonal.

Don't use dried lemongrass. Substitute instead the 4 strips of lemon zest and mince finely.

Combine the lemongrass, galangal chicken stock, fish sauce, and chili paste in a large saucepan and bring to a boil. Simmer 5 minutes.

Add the tomatoes, mushrooms (quartered), chilies, and shrimp and simmer for another 2 minutes, or until the shrimp are firm and pink.

The soup can be prepared ahead to this stage.

Just before serving, pour in the lime juice, scallions, and cilantro.

Soup should be spicy and quite sour. Add more/less lime juice/chili paste for more/less tartness/hotness. Suggest to your guests that they eat around the lemongrass pieces.

Submitted By JOHN PERILLOUX On 10-29-95