Tom Yum Soup

4 cps chicken broth
1 inch knob of ginger, diced
1 stalk lemongrass, sliced in ½ inch lengths
4 kaffir lime leaves
2 green onions, diced
1/8 cp lime juice
6 oz mushrooms, sliced
1 tbs fish sauce
1-2 Thai red peppers, sliced in half
12 oz raw shrimp, deveined, shells removed and reserved
½ cp cilantro, chopped

In a food processor, puree ginger, lemongrass and 2 lime leaves. In a medium sauce pan, boil chicken broth with the shrimp shells and puree for 15 minutes. Strain broth and discard contents. Add to chicken broth the remaining lime leaves, green onions, lime juice, mushrooms, fish sauce and peppers. Simmer another 15 minutes. While the broth is simmering, butterfly shrimp then add to broth. Cook another 3-5 minutes or until shrimp are just turning pink. Serve with chopped cilantro.

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user AGLOTT.