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Tom Yum Soup

2 tablespoons Tom Yum paste (a spicy Thai paste)
1 quart water
One stalk lemon grass, cut into small pieces, and flattened with the back of a knife
1/2 teaspoon salt
3-4 pieces of Thai ginger, shaved
1/2 pound chopped skinless chicken breast
2 tablespoons fish sauce
1 teaspoon sugar
2 tablespoons lime or lemon juice
Four to five lemon leaves
1 cup button mushrooms
1/2 teaspoon chili powder (more or less, depending on how hot you want it)

Dissolve Tom Yum paste in water and bring to a boil. Add salt, lemon grass, ginger and chicken. Let the soup boil until chicken is done.

Add fish sauce, lime juice, sugar, lemon leaves, chili powder and roughly chopped mushrooms. Cook about 2 minutes. Before serving, add some fresh cilantro.

Makes 4-6 servings.

Adapted from "Cooking Thai Food in American Kitchens" by Malulee Pinsuvana.

Sunday, September 19, 1999



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