1 tablespoon Tom Yum Paste or Thai chili paste (I didn't add this to mine and it was still delicious
Juice of two limes (add juice a half at a time to suit your taste)
1/2 pound medium size shrimp
1/2 cup small diced firm tofu (optional)
1 small bunch cilantro leaves
2 green onions, chopped
Instructions
Pour the broth in a large saucepan. Add the kaffir lime leaves, lemongrass, galangal, ginger, peppers and garlic. Bring to a boil, reduce the heat to simmer, cover and cook for 15 minutes.
Remove the cover and stir in the mushrooms, sugar, fish sauce, Tom Yum Sauce and lime juice. Simmer for 5 minutes longer then add the shrimp and tofu. Cook for approximately 2 - 3 minutes or until the shrimp starts to turn opaque. Remove from the heat at this point to avoid overcooking the shrimp. Add salt to taste. Ladle into bowls and top with cilantro and green onion. Serve piping hot.
Originally Submitted
6/13/2013
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