Tom Yum Soup

Ingredients

1 stalk lemongrass

5 fresh Kaffir lime leaves

2 teaspoons crushed galangal

1 teaspoon crushed ginger

4 cloves crushed garlic

2 cups chicken or beef stock

1 can unsweetened coconut milk

8 ounces oyster mushrooms

2 medium limes

8 ounces firm tofu - cubed

1 tablespoon tamarind paste mixed with 4 tablespoons water

2 teaspoon palm sugar

4 tablespoons fish sauce

3 fresh Thai or birds-eye chiles

1/4 cup fresh cilantro leaves

2 teaspoons sesame oil

Directions

Trim off about 1/2 inch from the root end of lemongrass stalk and most of the green part.

Peel off and discard the tough outer leaves. .

Crush lemongrass and kaffir lime leave - I use my trusty mortar and pestle.

Place the lemongrass, lime leaves, galangal, ginger, garlic and stock in a medium pot or large saucepan.

Bring it to a boil.

Reduce heat to medium and simmer for 5 minutes. 

Meanwhile, cut mushrooms into bite-sized pieces and juice limes until you have about 1/4 cup juice.

Remove and the discard the lemongrass and lime leaves.

Add the coconut milk and allow to come back to a simmer.

 Add the mushrooms, tofu, tamarind paste, palm sugar, and fish sauce. Simmer about 2 minutes. 

Remove from heat.

Add the chiles and lime juice to the pot and stir to combine. Top with sesame oil.

Sprinkle 1/4 cup fresh cilantro leaves on top just before serving.