Tom Yum Soup

This is one of my favorite spicy Thai Dishes.. it really warms your belly going down. you can get the ingriendents at asian specialty stores

• Ready In: 30 mins
• Serves: 2
• Yields: 2 bowls

Ingredients

• 3 -4  cups  chicken stock
• 1  stalk lemongrass
• 3  kaffir lime leaves
• 12 -14  medium shrimp, shelled
• 2  tablespoons fish sauce
• 1 -2  small red chile, minced
• 3  garlic cloves, minced
• 1  red bell pepper
• 1⁄2 cup  coconut milk 1/3 cup fresh coriander, roughly chopped

Directions

1. Pour stock into a deep cooking pot and turn heat to medium-high.
2. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.
3. .Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes.
4. .Add shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump.
5. Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 teaspoons brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.
6. .Serve in bowls with fresh coriander sprinkled over. Enjoy!