Tom Yum Kung

Name: Tom Yum Kung
Ingredients: 3 cups chicken stock; 1 tablespoon lime juice; 1 stalk lemongrass, sliced thinly (tough outer leaves and bulb removed); 1 1/2 teaspoons galanga powder (Thai ginger); 3 kaffir lime leaves, thinly sliced (or one large strip of lime peel); 3 garlic cloves, minced; 1 -2 small chili pepper, de-seeded and sliced (as hot as you like or mild); 1 medium bell pepper, sliced (any color); 1/3 cup cilantro; 2 tablespoons fish sauce; 1 1/2 cups shiitake mushrooms, sliced thinly (or any small mushroom); 12 large raw shrimp, shells removed; 1 (11 ounce) can coconut milk

13 ingredients

7 steps

Ingredients

3 cups chicken stock
1 tablespoon lime juice
1 stalk lemongrass, sliced thinly (tough outer leaves and bulb removed)
1 1/2 teaspoons galanga powder (Thai ginger)
3 kaffir lime leaves, thinly sliced (or one large strip of lime peel)
3 garlic cloves, minced
1 -2 small chili pepper, de-seeded and sliced (as hot as you like or mild)
1 medium bell pepper, sliced (any color)
1/3 cup cilantro
2 tablespoons fish sauce
1 1/2 cups shiitake mushrooms, sliced thinly (or any small mushroom)
12 large raw shrimp, shells removed
1 (11 ounce) can coconut milk

Directions

1

Pour stock and lime juice into a deep cooking pot.
2

Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving).
3

Add the galanga powder to the pot.
4

Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.
5

Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.
6

Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.
7

Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.