Thai Tom Yum Hot Sour Soup
Put stock pot on medium heat and keep adding as you go along:
á 3 Quarts Chicken broth (that's two of those big 49.5 oz Swanson chicken broth cans)
á 1 lb fresh sliced mushrooms
á 2 Stalks of lemon grass, slightly crushed with a pestle or back of a knife or something
á Lime or lemon leaves (use lime zest if you can't get these, but the flavor isn't quite the same)
á Galanga roughly equivalent to a 4" long x 1" thick piece. This can be hard to find. Dried galanga can sometimes be more readily available. I would substitute fresh ginger instead of powdered galanga, though
á 1 good-sized bunch of coriander (cilantro), roughly chopped.
á 1 cup Lime juice
á 2 or 3 tablespoons of sliced bamboo shoots, coconut shoots, palm hearts, those little baby corn things or something like that. You can put a lot more in, if you want.
á 3 tbs of fish sauce. (Flying lion brand is good, if you can find it.)
á 1 tbs nam prik pao - Thai chilis in oil (or something hot with shrimp paste in it and hopefully some tamarind for tartness)
á 1 tsp Thai roasted chili sauce or that Vietnamese chili garlic sauce with a rooster on it or sambal olec or something like that with a good kick
á 1.5 lb Chicken, cut in bite-sized chunks
á 1.5 lb shelled Shrimp
Crush in a morter then add to soup:
á 2-8 Thai prik ki nu (birdseye) chilis, finely chopped (serano or something with a good bite works ok, too)
á 1-5 dried red chilis, ground up with your fingers (you can toast them a bit first, if they aren't dry enough to cruble well)
Don't be rubbing your eyes with your hands after handling this stuff!