Tom Yum Kung

prep time:: 30 min
total time:: 1 hr

Makes 2 servings

Delicious Thai dish that is easy to alter to whatever is fresh or in the fridge. Serve with rice or rice noodles for an authentic Thai bowl of “Yum!”.

ingredients

2 cups low-sodium chicken stock
1/2 cup water
juice of 1/2 a lime
1 stalk lemongrass, thinly sliced (remove bulb and tough outer leaves), OR 1 Tsp. lemongrass paste
1 1/2 teaspoon galanga powder or regular ginger
3 Kaffir lime leaves, thinly sliced (or 1 large strip of lime rind)
2 cloves garlic, minced
1-2 small chili peppers, de-seeded and sliced
1 medium bell pepper, sliced
1/3 cup fresh cilantro
3 teaspoons fish sauce
1 1/2 cup shiitake mushrooms, thinly sliced
10-12 large raw shrimp, shells removed
1 can coconut milk

directions

1
1. Pour stock and lime juice into a deep cooking pot.
2
2. If using fresh lemongrass, place it in food processor until finely grated, add to pot. If using paste, simply add.
3
3. Add galanga/ginger powder, followed by garlic, chilies, peppers, and Kaffir leaves or lime peel. Bring to gentle boil.
4
4. Add mushrooms and shrimp, simmer gently until shrimp is pink.
5
5. Decrease heat to low then add coconut milk and fish sauce. Adjust spice and salt level as desired.
6
6. Serve in bowls with side of jasmine rice or rice noodles. Garnish with fresh cilantro and lime quarters.