My youngest son, who lives in residence at his university, came home for Thanksgiving. He has been sick the whole week and late nights doing school work and group projects did not help. I was just glad that he had the long weekend off so he was able to come home and get a much needed rest. I made him his favorite soups, Tinolang Manok (Chicken with Papaya Soup) and Lemongrass shrimp soup.
Lemongrass shrimp soup or tom yum goong is a classic soup that is served in many Thai restaurants. Its distinct hot and sour flavor makes it a good soup to have if you have a cold. The basic broth consists of chicken stock and fresh ingredients like lemongrass, galangal, lime juice, fish sauce, kaffir lime leaves and chili peppers.
- 1 lb shrimp, peeled and deveined
- 1tablespoon chili paste
- 6 tablespoons fresh lime juice (or to taste)
- 1 tablespoon fish sauce (or to taste)
- 1 stalk fresh lemongrass, cut into 1 inch long pieces (use only the white part)
- 4 fresh kaffir lime leaves
- 2 fresh hot chili peppers (optional)
- ½ cup sliced fresh mushrooms
- 8 whole baby corn, cut in half
- 1 medium tomato cut into 4 wedges
- 7 cups chicken stock
- ¼ cup sliced fresh galangal or ginger
- ¼ cup chopped cilantro for garnish
- Bring chicken stock to a boil.
- Add kaffir lime leaves, lemongrass, galangal, mushrooms and baby corn. Boil for 3 minutes.
- In a small bowl, mix chili paste, fish sauce and lime juice with a spoon until the mixture is well-blended. Put it aside.
- Add shrimps and tomato wedges into the boiling broth, cooking until the shrimp turn pink. Add the seasoning mixture and chili peppers, if using. Bring the soup to a boil again.
- Adjust seasoning. Garnish with chopped cilantro and serve.
Recipe source:Thai Cooking in a Sufi’s Kitchen