Tom Yam Kung Soup (Thai Hot and Sour Shrimp Soup)

Karen Haigh
Strong and flavourful, this soup should leave tears in your eyes.
Serves 8
1 lb shell-on shrimp (or more, for roughly 5 shrimp per person)
3 tablespoons sesame oil
2 tablespoons chile oil
15 stalks lemon grass
5 lime leaves (makrut) (or a poor substitute: one lime, chopped)
peel from one lime, coarsely chopped
5 green chillies, chopped, or more, to taste
1 tablespoon crushed red chili peppers, or more, to taste
1 large yellow onion, coarsely chopped
2 tablespoons black peppercorns
3 cloves garlic, crushed
16 cups (1 gallon, 4 litres) strong vegetable stock
1 tablespoon tamarind paste or soup base

1 lb mushrooms, quartered
1 tablespoon crushed dried red chillies, or more, to taste
half bunch green onions, cut into 1 inch lengths
1 bunch cilantro, coarsely chopped
3 tablespoons nam pla (fish sauce)
3 tablespoons grated coconut
 Remove shells from shrimp and devein. Heat oils in deep saucepan, and when hot, add shrimp shells, lemon grass, lime leaves, lime peel, chillies, onion, peppercorns and garlic. Fry until onion is browned (about 10 minutes). Add half the vegetable stock and the tamarind flavouring. Bring to boil, then simmer one hour. Steep 24 hours (if you don't, the flavours won't be quite so rich).

Strain, discarding solids. Add remaining vegetable stock, and bring to a boil. Add shrimp, mushrooms, chillies, and green onions. Cook 2 minutes longer, then remove from heat. Add cilantro, fish sauce and coconut. Serve immediately.

From the Dinner Co-op