Tom Yum Hot & Sour Soup

my aunt's hot and sour soup recipe

• Ready In: 1 hr
• Serves: 4

Ingredients

• Ingredients

• 12  ounces chicken meat or 12  ounces  cleaned shrimp
• 3  cups  chicken stock or 3  cups  vegetable stock
• 3  pieces fresh lemongrass (tender bottom 2/3 inch of stalk only)
• 2 -3  tablespoons  thai kitchen premium fish sauce
• 1⁄3 cup fresh lime juice
• 2  kaffir lime leaves (optional)
• 1  piece  fresh galangal (Thai ginger) or 1  piece  chinese gingerroot
• 2  tablespoons sugar
• 2  tablespoons  thai kitchen roasted  red chili paste
• 1 (15 ounce) can  straw mushrooms, drained

• Optional garnish

• 1  sprig fresh cilantro

Directions

1. Bone and skin the chicken; cut into large pieces.
2. In a large pot, combine the stock, lemongrass, fish sauce, lime juice, kaffir lime leaves, galangal and sugar.
3. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
4. Add roasted red chili paste and stir well to incorporate.
5. Add the mushrooms and the chicken and simmer for an additional 10 to 15 minutes until chicken is cooked. (If using shrimp, simmer for an additional 10 minutes. Cook until shrimp turns orange-pink in color)
6. Remove lemongrass, kaffir lime leaves and galangal from soup before serving.
7. Garnish with cilantro (sliced and bruised) .