Tom Yum Goong (Thai Lemongrass Soup)

For those of you not familiar with Thai cookery - Tom Yom Goong is a classic spicy and aromatic broth. Below is an easy adaptation on this classic that can be made anytime because it appeals to more commonly accessible ingredients.

With more traditional preparations, shrimp is add. For this adaptation, the shrimp has been omitted.

In general, each of the ingredients in the recipe are each "very powerful". The key is to incorporate the ingredients to achieve a harmonious balance of hot and sour - this soup by no means should be bland.

The preparation is very simple. The bulk of the flavor will be coming from the lemongrass. Other than making sure that the lemongrass stalks are clean, you do not need to fuss with separation of the inner and outer leaves. Just chop and drop in the pot.

To simplify access to ingredients, Serrano chile peppers are used. However, if you have access to Thai bird chiles use them. Thai chiles are available at most Asian grocers. You can control the heat from the peppers - if you want less heat, remove the seeds and ribs of the peppers before use.

Keep in mind, you are in control. You can control the intensity of the dish - always start with less and add more if you have any doubts.

The recipe serves very nicely with cooked rice and is very flexible to other additions including:

• mushrooms - fresh or canned (drained) - simmer until tender
• canned bamboo or water chestnuts
• a dab of chile paste for additional heat and complexity
• Kaffir lime leaves - removed prior to serving
• cooked chicken or shrimp
  

Ingredients:

• 4 cups low-sodium chicken broth
• 2 to 3 lemongrass stalks, cut into 2-inch lengths
• 2 serrano chiles seeded and chopped
• 1 cup mushrooms
• 1 inch piece fresh ginger, peeled
• 1 tbsp chile paste (optional)
• juice of half a lime
• fresh cilantro - for garnish

Process:

1. Finely chop half of the ginger
   
   
2. To a large pot, add the chopped ginger, the remaining chunk of ginger, the chicken broth, lemongrass and chiles
   
   
3. Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes
   
   
4. Add the chile paste if using, add additions such as mushrooms to the pot
   
   
5. Simmer until ingredients are cooked through (about 1 to 2 mins)
   
   
6. Remove from heat and stir in the lime juice
   
   
7. Discard the large pieces of lemongrass, ginger and chiles (if you opted not to chop them)
   
   
8. Ladle into bowls and sprinkle with cilantro