SPICY AND SOUR SOUP WITH SHRIMP AND TOM YUM PASTE

❚ 2 cups (500 mL) water

❚ 2 stalks lemongrass, lightly bruised and cut into 2-inch (5-cm) pieces

❚ 5 thin slices galangal

❚ 9 unpeeled Thai garlic cloves (or 3 peeled regular garlic cloves), lightly bruised

❚ 3 medium shallots, cut in half and lightly bruised

❚ 5 fresh magrud lime leaves (a.k.a. makrut lime)

❚ 1⁄3 cup (75 mL) Tom Yum Paste (recipe follows)

❚ 10 fresh or thawed frozen medium shrimp (size 21–25), peeled, deveined and cut in half lengthwise

❚ 6 oz (170 g) oyster mushrooms, roots cut off, torn in half lengthwise

❚ 5 cherry tomatoes, cut in half crosswise

❚ 1 tbsp (15 mL) Tamarind Paste (recipe follows) or store-bought

❚ 1 tbsp (15 mL) Thai cane sugar

❚ 2 tbsp (30 mL) Thai fish sauce

❚ 2 tbsp (30 mL) fresh lime juice

❚ 1⁄3 cup (75 mL) coarsely chopped fresh cilantro leaves and stems

❚ 2 green onions, cut into 2-inch (5-cm) pieces

❚ 1 stalk fresh sawtooth coriander, cut into 1-inch (2.5-cm) pieces

❚ 1 to 3 fresh bird's eye chilies, lightly bruised

1. In a medium pot over high heat, bring the water to a rolling boil. When the water is boiling, reduce the heat to medium and add the lemongrass, galangal, garlic, shallots and lime leaves. Boil for 5 minutes. Stir in the tom yum paste and boil for another 5 minutes.

2. Without stirring, add the shrimp, oyster mushrooms and tomatoes. Increase the heat to high and cook, without stirring, for 2 to 3 minutes or until the shrimp are pink and opaque. Make sure to wait until the shrimp have had a chance to cook before stirring.

3. Stir in the tamarind paste and cane sugar and cook for another minute. Stir in the fish sauce and lime juice. Remove from the heat. Stir in the cilantro, green onions, sawtooth coriander and chilies. Ladle into bowls and serve.

Serves: 2

MICHAEL GRAYDON AND NIKOLE HERRIOTT