|
Ingredients
1 stalk lemongrass
6 slices gingerroot
1 lime
2 small red chilies
4 cups water
4 tablespoons fish sauce
1 teaspoon chili paste with garlic
6 ounces tomatoes, cut into chunks
4 ounces button mushrooms, sliced
25 small cooked shrimp
2 tablespoons cilantro
|
|
Instructions
Cut off the dry end and
a few top leaves of the lemongrass stem. Bruise the
stem with the handle of a knife and cut into 1-inch
long pieces. Reserve.
Bruise the chilies, cut them in half, scoop out and
discard the seeds. Reserve the chilies.
Bring the water to boil. Add lemongrass and ginger,
and squeeze out half the lime into the water. Boil 2-3
minutes. Add fish sauce and chili-garlic paste. Cook
for another minute. Add tomatoes and mushrooms. Cook
for 2-3 minutes (or longer, until it boils and the tomatoes
start to fall apart). Squeeze the other half of the
lime into the soup.
Take off the heat.
Add the chilies and let stand a few seconds, then add
the shrimp. Garnish with cilantro and serve immediately.
Leave lemongrass, ginger and chilies in the soup and
warn your guests not to eat these or you may remove
before serving. However they do add flavour when left
in the soup while you eat it.
|