Tom Yum Noodle Soup

Ingredients

• 12 ounces rice or egg noodles (cooked according to the package)
• 2 stalks lemongrass (tough outside and top half removed)
• 7 kaffir lime leaves
• 1/4 cup Nam Prik Pao (Thai roasted chili paste)
• 1 teaspoon ginger paste
• 6 cups water
• 3 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon water
• 1 tablespoon coconut sugar
• 1/4 teaspoon MSG (optional)
• 1-15 ounce can straw mushrooms (substitute sliced white mushrooms)
• 1 tomato (cut in 1 inch pieces)
• 1 pound shrimp
• Lime (for serving)
• 2 tablespoons chopped cilantro (for serving)

Instructions

1. 1

   Use the back of a knife to bruise the lemongrass and chop it in 2-3" pieces.

2. 2

   Use the back of a knife to bruise the kaffir lime leaves. (If using dried leaves, skip this step).

3. 3

   Saute the lemongrass, ginger, kaffir lime leaves and nam prik pao over medium heat for 2-3 minutes.

4. 4

   Stir in the water, coconut sugar, fish sauce, MSG (optional) and lime juice.

5. 5

   Bring to a boil, reduce the heat and simmer, uncovered, for 10 minutes.

6. 6

   At this point, you can strain the kaffir lime leaves and lemongrass out as they can be tough.

7. 7

   Add the mushrooms and tomatoes.

8. 8

   Add additional salt (or MSG) to taste, if desired.

9. 9

   Remove from heat, add shrimp, cover and let sit for 5-10 minutes, until the shrimp has turned pink.

10. 10

    Serve over noodles with chopped cilantro and fresh squeezed lime.