Thai soup: Hot and Sour Shrimp Soup
Ingredients: (4 servings)
4 cups of chicken stock
1 table spoon of fish sauce
2 stalks lemongrass, cut in 2 1/2-inch pieces and smashed
5 fresh kaffir lime leaves, deveined the center
One 1-inch piece fresh/frozen galangal
3/4 pound medium shrimp, shelled and deveined
1 cup canned straw mushrooms, rinsed and drained
2 tablespoons lime juice
Some Coriander sprigs for garnish
Preparation
In a medium saucepan over high heat, bring chicken stock, fish sauce, lemongrass, kaffir lime leaves, and galangal to boil. Reduce heat to low and simmer, covered for 10 minutes. Return mixture to a boil over high heat, add shrimp and mushrooms, and cook 2 to 3 minutes or until the shrimps turn orange. Stir in lime juice, garnish with coriander sprigs and serve immediately. Make 4 course servings.
Tips
You may add some sliced red chili peppers if you want it hot.
Be careful not to overcook shrimp or prawns. They become tough if left to stand too long.