This is one of our favorite soups, and great for clearing out the ol' sinuses. I made a few modifications to the recipe, but the core of it remains in tact. I added some chopped up scallions and some rice noodles to make a more substantial soup. This is really good and simple to make.
SOUP
9 shrimps
7 ounces straw mushrooms, halved
9 Thai chiles, lightly crushed
1 stalk lemongrass
5 kaffir lime leaves
1 tablespoon ROASTED CHILE PASTE
2 tablespoons fish sauce
3 tablespoons lime juice
4 cups chicken stock
GARNISH
kaffir lime leaves
lemongrass slices
Thai chiles
Remove the outer layer of the lemongrass stems and wash thoroughly. Cut off stems 2 1/2" from base and slice diagonally into 1/4" pieces.
Boil chicken stock, add lemongrass and continue boiling until fragrant. Then add straw mushrooms and shrimps and boil until cooked.
Add fish sauce, lime juice, chile paste, kaffir lime leaves and chilies. Boil once more.
Pour Tom Yum Kung into a serving bowl, garnish with kaffir lime leaves, slices of lemongrass and chilies. Serve hot with fragrant cooked jasmine rice.
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