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.