Spicy Thai Soup - Tom Yum Goong (the 10 Yr. Remixed Version) Recipe

Peel and devein shrimp. Do not discard the shells. They will be used to make the stock.

In a soup pot combine the Chicken Stock, Lime Juice, Lime Zest, Fish Sauce, Coriander, 1/2 of the Ginger, Lemon Grass, 1/2 of the Serrano Chili, 1 Green Onion and Shrimp shells. Bring to a boil, then lower heat and simmer gently for 20 mins.

Strain the stock. Discard the shells and other cooked items.

By this point you should have a very flavorful Tom Yum stock. Now add Tomatoes, Mushrooms, Tomato Paste, Sugar, remaining Onion, Chili and Ginger. (You might want to add about a cup of water if the stock was significantly reduced while boiling) Bring these ingredients to a boil, then lower to medium heat for 5 to 8 min.

Add the Shrimp and continue to cook on medium heat until the shrimp turns pink. (approx.

min) Turn off heat and remove pot from the hot burner. The shrimp with continue to cook after it has been removed from the heat. I prefer this method to prevent rubbery, overcooked shrimp.

Substitutions and Variations 1 tsp. Thai Chili Paste (Nam Prik Pow) instead of fresh Serrano Chili. Depending on your personal threshold for hot chili, you might want to cut all the chili measurements in 1/2 and add more if you desire. These measurements make a very spicy hot soup.

oz. Straw Mushrooms if fresh Mushrooms are not available.

- 2 dried Kaffir Lime Leafs instead of Lime Zest Optional garnish: sprigs of Fresh Cilantro (Personally, I do not use cilantro. It's soapy taste is an assault on my pallet)

1 - 2 Chicken Breast sliced in strips, or 8 oz (half block) of Firm Tofu cubed can be substituted for Shrimp if your guest have dietary restrictions regarding seafood.