Spicy Shrimp Tom-Yum
In a Dutch oven, combine stock, galangal and lemongrass. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Strain through a fine-mesh sieve into a bowl. Discard solids.Advertisement
In the same pot, cook mushrooms, onion, peppers and garlic in hot oil over medium heat for 5 minutes, stirring occasionally. Add tomatoes; cook 2 minutes. Stir in chili-garlic sauce. Add strained stock to the pot. Bring to boiling. Add shrimp. Cook, uncovered, for 2 to 3 minutes or until shrimp are opaque. Serve topped with cilantro, with lime wedges for squeezing.
Because hot chile peppers, such as Thai peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.