Hot and Spicy Soup/Tom Yum

I was trimming my kaffir lime bush this morning and this gives me and idea for tonight dinner. Tom Yum is a simple soup that cooks in a one pot in less than an hour. You can serve this soup with shrimp or chicken, I decided to use salmon tonight and serve warm with rice and a stir-fried vegetable dish.

Ingredients:

½ lb medium-sized shrimps (washed, shelled and deveined)

2 pieces of salmon steaks (cut in chunks)

4 cups chicken stock/water

2 fresh tomato, sliced in chunks

1 cup fresh mushrooms, sliced

2 pcs. lemon grass, cut in lengths and crushed

4 pcs. galangal (crushed)

2 Tbsp. fish sauce (nam pla)

4 pcs. fresh kaffir lime leaves

2 pieces of dried Thai fresh chilies (optional)

2 Tbsp. nam prik pow (Thai chili paste in soya bean oil)

3 Tbsp instant tom yum paste

juice of 1 lemon

1 tsp. sea salt

pinch of sugar

cilantro for garnishing

Method:

1. Bring chicken stock, lemon grass, galangal and salt and bring to a boil for about 5 minutes. Be sure there are enough water to cover the seafood.

2. When soup come to a fast boil, add mushrooms, kaffir lime leaves, chilies, and chili paste, fish sauce, lemon juice, and tomatoes. Bring to boil again and then add fish and shrimp, if using. Season to adjust seasoning to your taste. Note: If using shrimps, save the shells and rinsed clean. Put into a muslin bag and toss in with the chicken stock/water to boil. Remove before serving.