Vietnam - Hot & Sour Soup (Tom Yam Goong)

Hot & Sour Soup 

(Tom Yam Goong)

Ingredients

-       1 qt Water

-       2 Stalks lemon grass, cut -into 1 1/2" lengths 4 Kaffir lime leaves, each -torn off center spine 1 lg Shallot, peeled, sliced

-       6 sm Thai chiles

-       -OR

-       2 Serrano chiles, sliced -lengthwise 1/2 lb Medium shrimp, peeled and -deveined, tails left on 1/2 c Canned straw mushrooms

-       3 tb Lime juice

-       3 tb Fish sauce

-       1/2 t Salt

-       1 sm Firm tomato, cut into wedges

-       1 c Cilantro leaves

-       1 tb Chopped pak chee farang

Directions

-       Some Asian markets now carry bags of pak chee farang leaves.

-       If you can't get them, omit, or add a little more cilantro.

-       In some markets they are labled with their Vietnamese name, ngo gal.

-       Place water in 3-quart saucepan.

-       Add lemon grass, line leaves and shallot and bring to boil.

-       Add chiles and shrimp.

-       Cook 2 minutes.

-       Add straw mushrooms, lime juice, fish sauce and salt.

-       Add tomato and cook just until heated, not soft.

-       Turn unstrained soup into serving bowl. (Do not eat lemon grass and lime leaves.)

-       Top with pak chee farang and cilantro leaves.