Thai Hot and Sour Soup from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vi

Name: Thai Hot and Sour Soup from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vi
Ingredients: 2 lb. (.9 kg.) Medium shrimp, head-on; 1 Tbsp. Vegetable oil; 2 Tbsp. Thai Chili Jam (nahm prik pow) or store-bought Chili Paste in Soybean Oil; 1 tsp. Minced cilantro roots or 1 Tbsp. minced stems 4 to 6 Thai bird chilies stems removed split in half lengthwise; 8 cups (2 L.) Water or broth (seafood or chicken); 6 stalks Lemongrass, trimmed, sliced on diagonal into 3-inch (7.5 cm.) lengths and lightly bruised with blunt object; 10 Kaffir lime leaves, bruised; 3 slices Galangal, sliced ⅛ inch (0.3 cm.) thick; 2 Plum/Roma tomatoes, cut into 1-inch (2.5 cm.) chunks; ¼ cup Fish sauce (nahm pla); ½ can (15 oz. or 425 g. can) Straw mushrooms, drained (liquid discarded), halved; ¼ cup Cilantro leaves; ½ cup Lime juice

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Aromas of lemongrass, kaffir lime leaves and galangal waft through the dining arena where this lightly sweet, spicy, brothy treasure is served. On my last journey to the small city of Lumnaria in t...

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Ingredients

2 lb. (.9 kg.) Medium shrimp, head-on
1 Tbsp. Vegetable oil
2 Tbsp. Thai Chili Jam (nahm prik pow) or store-bought Chili Paste in Soybean Oil
1 tsp. Minced cilantro roots or 1 Tbsp. minced stems 4 to 6 Thai bird chilies stems removed split in half lengthwise
8 cups (2 L.) Water or broth (seafood or chicken)
6 stalks Lemongrass, trimmed, sliced on diagonal into 3-inch (7.5 cm.) lengths and lightly bruised with blunt object
10 Kaffir lime leaves, bruised
3 slices Galangal, sliced ⅛ inch (0.3 cm.) thick
2 Plum/Roma tomatoes, cut into 1-inch (2.5 cm.) chunks
¼ cup Fish sauce (nahm pla)
½ can (15 oz. or 425 g. can) Straw mushrooms, drained (liquid discarded), halved
¼ cup Cilantro leaves
½ cup Lime juice