Lemongrass Soup with Shrimp or Chicken

This is yet another recipe that I learned in a Thai restaurant cooking class. It is especially

easy to make and tastes just like the good soups in my local Thai restaurants. The secret is the
Chili Paste in Soy Bean Oil (Nam Prik Pao in Thai) and there is no substitute. Happily, you can get
this in Asian food stores or online. I use Maesri brand.

Ingredients:

½ pound raw shrimp (may substitute
chicken or omit altogether)
6 cups water
2 cups fresh mushrooms, cleaned and
quartered
1 tomato, sliced into 8 pieces lengthwise
2 stalks lemongrass
1 tablespoon Chili Paste in Soy Bean Oil

(Nam Prik Pao in Thai)

4 tablespoons fish sauce
5 tablespoons fresh lime or lemon juice
1 green onion, chopped fine

Full recipe...