TOM YUM KUNG

INGREDIENTS READY IN: 20minsSERVES: 3UNITS: US INGREDIENTS NUTRITION 3cups chicken stock 1tablespoon lime juicelime juice 1stalk lemongrass, sliced thinly (tough outer leaves and bulb removed)lemongrass 1 1 ⁄ 2 teaspoons galanga powder (Thai ginger)galanga powder 3kaffir lime leaves, thinly sliced (or one large strip of lime peel)kaffir lime leaves 3garlic cloves, mincedgarlic cloves 1 -2small chili pepper, de-seeded and sliced (as hot as you like or mild)chili pepper 1medium bell pepper, sliced (any color)bell pepper 1 ⁄ 3 cup cilantrocilantro 2tablespoons fish saucefish sauce 1 1 ⁄ 2 cups shiitake mushrooms, sliced thinly (or any small mushroom)shiitake mushrooms 12large raw shrimp, shells removedraw shrimp 1(11 ounce) can coconut milkcoconut milk

DIRECTIONS Pour stock and lime juice into a deep cooking pot. Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving). Add the galanga powder to the pot. Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil. Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink. Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired. Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.