Tom Yum Gung

This Thai masterpiece soup is teeming with shrimp, mushrooms, tomatoes, lemongrass, galangal and kaffir lime leaves. It can be ordered loaded with coconut milk (tom yum gung nam kohn) and cream or without (tom yum gung nam sai) for a slightly more sour and healthy version. This soup truly unifies a host of favorite Thai tastes: sour, salty, spicy and sweet, all in one bowl. This is an authentic Thai delicacy that many locals are passionate about and has spread around the world.

Ingredients 2 quarts chicken broth 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces 4 kaffir lime leaves 1 -inch piece fresh galangal or ginger, sliced 2 red chiles, sliced 2 tablespoons fish sauce, such as nam pla 1 1/2 teaspoons sugar 1 (8-ounce) can straw mushrooms, rinsed and halved 1 pound large shrimp, peeled with tails on 2 limes, juiced 2 green onions, sliced 1 handful fresh cilantro, chopped

Directions Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.