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Lemon Grass Mushroom Soup / Tom Yum in Thailand
From Dorothy McNett's recipes at www.dorothymcnett.com. This is so refreshing. Serve a small cup to each guest after the appetizers and just before the stir fry. Fresh peeled prawns added at the end and cooked just to doneness is also wonderful!
1 pound fresh mushrooms (shiitake)
3-4 fresh chilies (or less if preferred)
1 stalk lemon grass, crushed and sliced
2 cups water or vegetable stock
1 cup coconut milk
1/2 cup sliced bamboo shoots
3 tablespoons lemon juice
3 tablespoons soy sauce
3-4 kaffir lime leaves, crushed a bit
1-2 stems coriander, sliced thinly
1/4 to 1/2 teaspoon fine sea salt
Cut the mushrooms into small pieces and slice the chilies lengthwise, removing the seeds. Bring the water or stock to a boil and add the crushed lemon grass pieces and mushrooms. Simmer for 5 minutes. Add remaining ingredients plus the sliced chilies. Bring to a boil, reduce heat and simmer 1-2 minutes. Remove the kaffir lime leaves and discard. Taste soup before serving as you may need to adjust something since this has such a nice blending of many flavors...hot, sweet, acidic, salt and herbal.
Recipe created 1997-06-10.
