Ingredients:
1 stalk lemongrass
6 slices gingerroot
1 limes
2 small red chilies
4 cups water
4 tablespoons fish sauce
1 teaspoon chili paste with garlic
6 ounces tomatoes, cut into chunks
4 ounces mushrooms, sliced ( I use white or baby bella)
25 small cooked shrimp
2 tablespoons cilantro
Directions:
Cut off the dry end and a few top leaves of the lemongrass stem.
Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
Reserve.
Bruise the chilies, cut them in half, scoop out and discard the seeds.
Reserve the chilies.
Bring the water to boil.
Add lemongrass and ginger, and squeeze out half the lime into the water.
Boil 2-3 minutes.
Add fish sauce and chili-garlic paste.
Cook for another minute.
Add tomatoes and mushrooms.
Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
Squeeze the other half of the lime into the soup.
Take off the heat.
Add the chilies and let stand a few seconds, then add the shrimp.
Garnish with cilantro and serve immediately.
Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
They do add flavour when left in the soup while you eat it.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.