Hot & Sour Soup

Ingredients

• 8 oz shrimp (shelled and deveined) , or firm tofu
• 1½ qt shrimp, chicken, or vegetable stock
• 2 cloves garlic , chopped
• 2 shallots , sliced
• 5 kaffir lime leaves
• 5 thin slices thai ginger (galangal) or regular ginger
• 2 stalks lemongrass , cut into 2" lengths and release its fragrance by pressing with the back of your knife
• ½ C straw mushrooms (canned)
• ¼ C mushrooms (shitake, crimini, or white)
• 5 red thai chilies , sliced
• ¼ C fresh lime juice
• 1 T tamarind paste
• ½ t sugar
• 2 tomatoes , cut into small wedges
• ½ onion , sliced
• 1 t thai chili paste (optional)
• 1 T cilantro leaves , chopped
• 2 T canola oil
• salt and pepper , to taste

Instructions

1. In a heavy pot, heat canola oil and stir-fry the galangal, garlic, shallot, lemongrass, kaffir leaves and chiles until fragrant. Add stock and bring to a boil over high heat, reduce to medium- low heat and simmer for 20 minutes.
2. Add fish sauce, tamarind paste, lime juice, sugar, salt and pepper to taste. Stir in onion, tomatoes, mushrooms, chili paste. Simmer 5 to 10 minutes to impart the entire flavor.
3. Stir in shrimp or tofu and turn off the heat (not to overcook the shrimp). Garnish with green onion and cilantro.