Serves 4
Ingredients
1 onion, diced
1 clove garlic, chopped
1 tbsp. sesame oil
2 green onions, sliced
1 flat tbsp. fresh ginger, chopped
½ tsp. sabal oelek, available at Asian grocery stores
1 stick lemongrass
Juice of 2 limes
1 jar hot-and-sour shrimp paste (Tom Yum paste)
1 quart fish stock
2 tbsp. cilantro, chopped
1 tbsp. mint, chopped
1 can light coconut milk
Directions
Add sesame oil to saucepan and sauté onions, garlic, green onions, and ginger. Add 3 big teaspoons of Tom Yum paste, sambal oelek, and lime juice, then stir. Add palm sugar, fish stock, cilantro, mint, and lemongrass. Simmer for 5 minutes on low. Remove lemon grass then purée broth. Serve hot and garnish with small amount of light coconut milk and fine julienne of ginger. For extra spice, sprinkle on red chile flakes.