Tom Yum

Tom Yum SoupYield 6 servings as a first course

6 C chicken stock
2 stalks lemongrass, peeled, smashed and cut into large pieces on the bias
4 kaffir lime leaves
4 cloves garlic, minced
2 shallots, thinly sliced
2-3 thai chiles, minced
3 T fish sauce
1 inch-long piece galangal, cut into large disks
2 limes
2 scallions, chopped finely
Cilantro for garnish
handful of shitakes, sliced thinly
sugar to taste
Chile Paste in Soya Bean Oil (optional to finish)

Bring stock to simmer. Add lemongrass, lime leaves, shallots, galangal, and chiles. Cover and simmer for about 15 minutes. Uncover, remove lemon grass and galangal, and add fish sauce, mushrooms. Simmer for a few minutes. Add lime juice, scallions, and cilantro. Adjust seasoning for balance of spicy, salty, sour, and sweet. Add a healthy spoonful of the Chile paste if desired. Serve with cilantro as garnish.