THAI SOUP TOM YUM RECIPES

Steps:

• Trim off about 1/2 inch from the root end of 1 lemongrass stalk and 2/3 off the top. Peel off and discard the tough outer leaves until you reach the smooth and pale inner leaves. Cut this portion into 1-inch lengths and smash the pieces with a heavy object until they split. Use the heavy object to also bruise 5 fresh makrut lime leaves, then tear each leaf into about 8 pieces.
• Place the lemongrass, makrut lime leaves, and 1 quart unsalted chicken stock or low-sodium chicken broth in a medium pot or large saucepan. Bring it to a boil. Reduce heat to medium and simmer for 5 minutes. The lemongrass and lime leaves will be very fragrant. Meanwhile, cut 8 ounces oyster mushrooms into bite-sized pieces and juice 2 limes until you have 1/4 cup juice.
• Remove and the discard the lemongrass and lime leaves. Add the mushrooms, 8 ounces peeled and deveined large or jumbo shrimp, 2 tablespoons nam prik pao paste, and 2 tablespoons fish sauce. Simmer until the shrimp turn opaque, about 2 minutes. Remove the pot from the heat.
• Trim the stems from 3 Thai chiles. Add the chiles and lime juice to the pot and stir to combine. Sprinkle 1/4 cup fresh cilantro leaves on top just before serving. Warn your guests the chilies are there to add flavor and spice, and that they probably don’t want to eat the chilies whole (or remove them before serving).

Steps:

• In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
• Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
• Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
• Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
• Sprinkle with the remaining cilantro and serve with additional lime juice.