Thai Style Soup with Shrimp/Tofu

You could substitute tofu for shrimp.


1 teaspoon oil
3 stalks lemon grass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 cloves of garlic, chopped
8 sprigs fresh cilantro leaves, chopped coarse
3 tablespoons fish sauce (nam pla)
4 cups broth
1 tablespoon sugar
½ pound white mushrooms, cleaned, stems trimmed, cut into ¼-inch slices
1 pound raw shrimp, if frozen thaw before cooking
3 tablespoons fresh lime juice from 2 to 3 limes
2 teaspoons red curry paste (Thai)

Garnish
½ cup fresh cilantro leaves
2 Serrano chilies or one jalapeno, sliced thin
2 scallions, sliced thin on bias
1 lime, cut into wedges

Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

Return pan to medium-high heat. Stir sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add shrimp and cook, stirring constantly, until no longer translucent, 1 to 3 minutes. Remove soup from heat.

Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chilies, and scallions. Serve immediately with lime wedges.

2-4 servings

20 minutes