SPICY LEMON GRASS SOUP

Serves: 2to4

2 tbsp. (30 mL) fish sauce

2 tbsp. (30 mL) fresh lime or lemon juice

1 tbsp. (15 mL) Thai red chili paste (nam prik pao; may substitute other chili

paste such as sambal oelek)

1 stalk lemon grass, cut into 2-inch (5-cm) sections and crushed

6 thin slices galangal (may substitute fresh ginger root)

2 makrut lime leaves, torn into small pieces (may substitute a few wide strips of lime peel)

3 cups (750 mL) water or chicken broth

8 oz. (226 g) boneless, skinless chicken breast, cut crosswise into 1/8-inch (3-mm) slices

1⁄2 cup (125 mL) mushrooms,

thinly sliced

2 cherry tomatoes, each cut in half

1 scallion, white and light green parts, thinly sliced on the diagonal

Leaves from 1 stem cilantro

Whisk together the fish sauce, lime or lemon juice and chili paste in a small bowl.

Combine the lemon grass, galangal, makrut lime leaves and water or broth in a medium saucepan over high heat. Bring to a boil; cook for two to three minutes. Then use a slotted spoon to discard all the solids.

Add the chicken to the pan, making sure the pieces don’t stick together (they will begin to cook as soon as they hit the liquid). Once the liquid returns to a boil, add the mushrooms and tomatoes.

Cook for three to four minutes until the chicken has cooked through and the tomatoes have softened, reducing the heat as needed to keep the soup from boiling over. Remove from the heat ; stir in the fish sauce mixture, scallion and cilantro. Serve hot.