Tom Yum (Hot & Sour) Soup with Shrimp

Ingredients

• 3 cupschicken stock
• 1 stalklemongrass
• 5galangal, sliced
• 6cilantro roots, with their leaves; the leaves kept to garnish
• 3makrut lime leaves
• 6jumbo shrimp
• 3 tbspfish sauce
• 6green chili, small (Thai), sliced
• 4 tbsplime juice

Method

1. 1

   Bruise the lemongrass along its length with the flat of a knife and tear the lime leaves. Both give up far more perfume broken than whole.

2. 2

   Pour the stock into a medium pan and bring it to a rolling boil. Add the aromatics — lemongrass, galangal, cilantro roots, lime leaves — and hold at a simmer for two minutes.

3. 3

   Slide in the shrimp and cook only until they curl and turn opaque. In a broth this thin they go rubbery quickly, so watch them.

4. 4

   Season with the fish sauce, sliced chilies and lime juice. It should land sour first, then hot, then salty.

5. 5

   Taste and correct with more lime or fish sauce before ladling into bowls. Scatter the cilantro leaves over at the last moment.

Nutrition per serving