Chile paste, made from ground red chiles, garlic, and vinegar, is sold in Asian markets and some supermarkets.
YIELDS ABOUT 8 CUPS; SERVES 4
INGREDIENTS
- 1 Tbs. vegetable oil
- 1 tsp. finely chopped garlic
- 1/2 tsp. chile paste
- 1/2 tsp. crushed red pepper flakes
- 3 thin slices fresh or frozen galangal (or 2 thin slices peeled fresh ginger)
- 1 stalk lemongrass, bruised with the side of a knife and cut into 1-inch pieces on the diagonal
- 6 cups homemade or lower-salt chicken broth
- 2 Tbs. fish sauce
- 41/2 tsp. granulated sugar
- 2 wild lime leaves, cut in half (optional)
- 1/2 cup drained canned straw mushrooms (or 3 oz. white mushrooms, quartered)
- 2 plum tomatoes, seeded and chopped
- 1/2 lb. raw shrimp, shelled and deveined
- 1/4 cup freshly squeezed lime juice
- 1 scallion (white and green parts), coarsely chopped
- 5 fresh basil leaves, chopped
- 5 sprigs fresh cilantro, chopped
INSTRUCTIONS
- In a saucepan, heat the oil over moderate heat. Add the garlic, chile paste, and red pepper flakes. Stir until fragrant, about 1 minute. Add the galangal and lemongrass; stir until lightly browned, about 2 minutes. Add the broth and simmer for 15 to 20 minutes.
- Bring the soup to a boil. Add the fish sauce, sugar, wild lime leaves, mushrooms, and tomatoes. Add the shrimp and cook until they just turn pink, about 2 minutes.(The shrimp will continue to cook in the hot broth.) Remove the pan from the heat and add the lime juice, scallion, basil, and cilantro. Serve immediately.
NUTRITION INFORMATION PER SERVING:
- 150 CALORIES | 15g PROTEIN | 12g CARB | 5g TOTAL FAT | 1g SAT FAT | 3g MONO FAT | 1g POLY FAT | 85mg CHOL | 860mg SODIUM | 1g FIBER
