This is my favorite thing to order whenever I eat at a Thai restaurant. I love the flavor of the lemongrass, and the chili paste gives it a kick of spice!
Thai Lemongrass Soup (Tom Yum Soup)
Ingredients: 8 cups chicken broth 4 slices peeled fresh ginger 1 large lemongrass stalk, cut into 2-inch pieces, crushed Grated zest of 1 large lime 1/4 cup lime or lemon juice 2 Tbs. light brown sugar 1 Tbs. red chili paste 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces 1/2 lb. fresh white mushrooms, brushed clean and thinly sliced Fresh cilantro leaves for garnish
Directions: In a large saucepan, combine the broth, ginger, lemongrass and lime zest. Place over medium heat and slowly bring to a boil. Boil for 1 minute. Reduce the heat to low, add the lime juice, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.To serve, ladle into warmed bowls. Float the cilantro leaves on top. Serves 4 to 6.