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Hot And Sour Shrimp In Broth (Tom Yum Gung)

soups, shrimp

3 cup mild chicken stock
2 stalks lemon grass
3 wild lime leaves; *
3 Thai chilies; cut in half lengthwise an
- -; and deseeded
1/4 pound oyster mushrooms; coarsely chopped
1/2 pound medium or small raw shrimp; peeled
3 tablespoons lime juice
2 tablespoons Thai fish sauce
1 salt

*Or soak 6 dried leaves in 1/4 cup warm water for 20 minutes This hot and sour dish looks like a soup, but in Thailand, tom yum is always eaten as an accompaniment to rice and made extremely hot - chiliwise, that is. We have scaled back the number of chilies in this recipe, but the broth should still be served with rice. Soup and rice served with a mild dish such as Pork Simmered in Coconut Milk and a salad plate of fresh cucumber and tomato is a complete meal and easy to prepare. Lime leaves and lemon grass are used for flavour, but are not meant to be eaten. Diners should pick them out as they eat. Similarly, most people will want to avoid the chilies; they give heat to the broth but can be overwhelming when eaten. Dry wild lime leaves (also known as kaffir lime leaves) can be used instead of fresh, but be sure to soak them in water 20 minutes before using them to bring out their flavour; add the soaking water to the broth. In a large saucepan over medium heat, bring stock to a boil. Meanwhile, trim grassy upper part off each stalk of lemon grass and discard. Cut off root; discard, together with the tough outer layer of the grass. Flatten remaining stalks with the flat side of a knife or cleaver, then cut into 1-inch lengths. When stock is boiling, add lemon grass, lime leaves and chilies. Return to a boil then let cook 5 minutes. Add mushrooms. Return to a vigorous boil, then add shrimp. Cook 1 minute, or until shrimp are pink and opaque. Remove from heat. Add lime juice and fish sauce; stir well. Taste and adjust seasoning with a little salt or fish sauce if you wish. Stir before serving hot in 4 small individual bowls and accompany with Thai Jasmine Rice.

Contributor: President's Choice Magazine - October, 1998

Yield: 4 servings

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