(Thai hot and sour soup)
YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: 20 minutes
• 6 cups Chicken Broth (here ), Dashi Broth (here ), or Shrimp Cilantro Broth (here )
• 5 quarter-size slices fresh galangal or ginger, bruised
• 3 stalks lemongrass, bottom 3 inches only, halved lengthwise and bruised
• ¼ cup fresh lime juice
• 2 tablespoons fish sauce
• 2 tablespoons coconut sugar
• 1 tablespoon sambal oelek (ground chili paste)
• ½ medium onion, very thinly sliced
• 1 pound medium-large shrimp, peeled and deveined
• 4 ounces stemmed fresh enoki, white beech, or button mushrooms, or a combination
• 1 medium tomato, cut into 8 wedges
• ¼ cup fresh cilantro leaves, chopped
1. In a large pot, bring the broth to a boil with the galangal, lemongrass, lime juice, fish sauce, coconut sugar, and sambal oelek. Turn the heat down to medium-low and simmer, covered, for 15 minutes.
2. Remove and discard the lemongrass and galangal.
3. Turn the heat back up to high and add the onion, shrimp, and mushrooms. Cook for another 3 to 4 minutes, until the shrimp are cooked through. Turn off the heat and stir in the tomato and cilantro before serving.
AIP Modification: Use ginger instead of sambal oelek and omit the tomato.
