Thai Hot & Sour Soup (Tom Yum Goong)
A very comforting and soothing cold weather soup. Not much cold weather in Hawaii, but we do have our fair share of rainy weather. This Thai Hot & Sour Soup (Tom Yum Goong) soup has an equal balance of spicy, salty, and sour.
8 c. chicken broth 4 cloves garlic, crushed 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces 4 kaffir lime leaves 1-inch ginger, peeled, sliced 2 TB Aloha shoyu 2 TB patis (fish sauce), as needed 1 Thai bird chile, minced 1 TB palm sugar, as needed 1 (8-oz.) can straw mushrooms, rinsed, drained 1 lb. large shrimp, peeled, deveined 1 c. bok choy, roughly chopped 3 stalks green onion, chopped Juice of 2 limes, as needed Garnish: cilantro leaves, Thai basil leaves, sliced jalapeno pepper, lime wedges
In the center of a double thickness cheesecloth; combine garlic, lemon grass, lime leaves and ginger. Bring up the corners of cheesecloth and tie bag with kitchen string. Set aside.
In a large saucepot over medium high heat; bring stock to a rapid boil. Reduce heat; add herb bag. Cover and simmer for 15 minutes. Uncover; add patis, chile, palm sugar and mushrooms. Simmer for 5 minutes. Add the shrimp and bok choy; cook 5 minutes until shrimp just turn pink./
Remove from the heat and add the green onions and lime juice. Taste to adjust seasoning; adding patis, sugar or lime juice as needed.
For service: Garnish with cilantro, Thai basil and jalapeno peppers. Serve with lime wedges. Serves 4.