omnivore thai soup/stew

Tom Yum Soup with Coconut Milk ("Tom Khaa")

from Teatulia

ingredients

1/2 can coconut milk

good-quality OR 1/2 can evaporated milk

3 tbsp fish sauce

available at all Asian/Chinese food stores and some supermarket chains

1 tbsp lime juice

freshly-squeezed

1/2 tsp sugar

optional

1/3 cup fresh coriander (cilantro)

roughly chopped

5 cups chicken stock

good-tasting

6 bags Teatulia lemongrass herbal infusion tea

or fresh lemongrass, smashed and chopped

4 cloves garlic

minced

2 whole red chilies

finely sliced, OR substitute 1/2 to 3/4 teaspoon dried crushed chili

3 whole kaffir lime leaves

available fresh or frozen at Asian stores

1 cup fresh shiitake mushrooms

or a generous handful, sliced thinly

12 medium raw shrimp

shells removed

extra vegetables of your choice

optional (such as cherry tomatoes & broccoli)

cookware

1	Pour stock into a deep cooking pot and bring to a boil.
2	Add the lemongrass tea and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor.
3	Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
4	Add the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until shrimp is pink and plump.
5	Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot.
6	Remove the tea bags at this point. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more tablespoon), or more chili as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
7	Serve in bowls with fresh coriander sprinkled over it. ENJOY!

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