Toam Yum Soup

Toam Yum Soup

By Supenn Harrison
Servings: 4
Our daughter, Jennifer, has loved this soup since she was about 10. The herbs in it make it good for you, helping to prevent colds in winter.
–Supenn Harrison

2 cups chicken stock or broth
1 teaspoon chili paste (nam prig paw) (chili paste with bean oil)*
12 ounces beef, chicken, shrimp or pork, cut fine
8 fresh mushrooms, sliced
1 small onion, chopped
1 stalk fresh lemongrass*
3 kaffir leaves*
¼ teaspoon salt
Dry red pepper to taste**
2 tablespoons fish sauce*
½ lemon, squeezed
1 stalk coriander (cilantro), chopped
1 stalk green onion, sliced
Cooked rice

*These ingredients available at Asian food markets
**Use 1/3 teaspoon for mild-to-medium heat, ½ teaspoon for medium, and 1 teaspoon for hot (for Minnesota, that is)

Heat the broth in a soup kettle; stir in chili paste.
Add meat of your choice along with mushrooms, onion, lemongrass, and kaffir leaves. Season with salt, chili pepper, fish sauce, freshly squeezed lemon juice. Add coriander and green onion. Cook 5 to 10 minutes, until meat and vegetables are done.
Serve with cooked rice.

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