Thai Tom Yum Soup
1/4 c. fish sauce
1/2 c. water
1/3 c. lime juice - fresh is best
1 inch chunk of ginger, peeled and grated
1 T. sugar
1 14 oz. can coconut milk ( reg. or fat free)
1 stalk lemongrass, chopped
1 can straw mushrooms
1 lb. shrimp, chicken or tofu, in chunks
3-4 T. roasted red chili paste
1/2 c. cilantro, chopped for garnish
In a medium saucepan place the fish sauce, water, lime juice, ginger, sugar, coconut milk and lemongrass.
Bring to a boil and simmer over medium heat for 20 minutes.
Add the mushrooms, meat or tofu, and chili paste. Simmer 15 minutes.
Ladle into bowls and garnish with cilantro.