Tom Yum (hot and sour soup)
2 pounds fresh mushrooms, cut into
2 stalks of lemon grass, bruised (this
isn't eaten, but is an essential flavor)
2 "kaffir" lime leaves (use lime zest if you
can't get it)
2 small bunches cilantro (leaves only),
10-15 prik ki nu (birdseye chilis) thinly
2-5 dried red chilis
Juice of 3 or 4 limes
2 or 3 tablespoons of sliced bamboo
shoots or coconut shoots
2-3 tablespoons of fish sauce
1-2 tablespoons "chilis in oil"
The fresh chilis should be bruised in a mortar
and pestle. The dried chilies should be
heated first, then crumbled into the fresh chilies.
Beat the lemon grass with the pestle or the
back of a cleaver.
Heat about 3 cups of water to boiling point, add
all the ingredients, and stir constantly until
cooked (it doesn't take long for mushrooms,
longer for chicken or shrimp, and longest for beef).
Variation: use three cups of thin coconut
milk instead of water, the result is tom kha,
rather than tom yum.
recipe courtesy of Recipe Source