Tom Yum Kha

Photo: Gorey

Ingredients

4 cups (1 box) low-sodium chicken stock

1/4 teaspoon lime zest

3/4 teaspoon red pepper flakes

3 large cloves garlic, chopped fine

medium juice of one lime

1 tablespoon lemon juice

3 tablespoons fish sauce (I use Filipino Rufina-brand patis)

cup about 1 (½ 14-oz. can) light coconut milk

1 pound medium shrimp, peeled, deveined & washed

1/2 cup shiitake mushrooms, thinly sliced

3/4 cup snow peas, strings removed and cut in half

1/4 cup carrots, chopped

1/4 cup scallions, sliced, white and green parts

1/4 cup canned water chestnuts, chopped

topping:

1/2 cup fresh cilantro (or parsley), finely chopped

1/2 cup scallions, slice thinly

Preparation

In a deep pot, bring chicken stock to a medium boil.

Add red pepper flakes and garlic, stir well, and boil about 2 minutes.

Add the fish sauce, lime zest, lime juice and lemon juice; stir; cook an additional minute to let ingredients mingle in broth.

Add shrimp and vegetables, stir; cook about 3 minutes, until shrimp are pink and firm.

Reduce heat to slow simmer, stir in coconut milk; heat for an additional minute to be sure everything is hot.

Serve immediately, topped with a sprinkling (to taste) of the fresh herb-scallion mixture. Can be served, in a bowl, over a small spoonful of rice, if desired.

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About

I was unable to find Kaffir lime leaves and lemongrass - traditional Thai ingredients for this soup - and substituted the lime zest and lemon juice, which gave the soup the same flavors.

Of course if you can locate those two things, use them, but this is a nice alternative to making this delicious and healthy dish.