Tom Yum Soup Recipe
MAKES 2 SERVING
3 cups chicken stock or broth
1 tablespoon tom yum paste
2 fresh kaffir lime leaves, finely chopped
1 stalk lemon grass, tender inner part only, roughly chopped
Juice of half a lime
2 tablespoons fish sauce
1 small red Thai chile, finely chopped
1/2 teaspoon sugar
2 ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced
8 ounces raw shrimp, peeled
2 scallions, cut into short lengths and then into strips
2 tablespoons chopped fresh cilantro
In a medium saucepan combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chile and sugar; stir.
Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro and serve.
