Ingredients ( Serves 2 )
2 servings Chinese noodles
4 shrin\mp
1/2 pack shimeji ( clamshell) mushrooms
1/3 bunch spring onions ( or scallions)
2 cloves garlic
1 nub ginger
1 Tbsp vegetable oil
A ; 1 package tom yum paste
3 1/4cup water
2 Tbsp sake
6 to 8 lemongrass stems
4 to 5 slices galangal root
10 kieffer lime leaves
Nam ple ( Thai fish sauce), to taste
Fried onion ( store bought), chopped cliantro and lemon wedge, to taste
Instructions
1. Devein shrimo. Cut about 2/5"(1cm) off root end of shimeji mushrooms and break apart. cut spring onions into 2'(5cm) lengths. Mince garlic and ginger.
2. Add oil to a heated soup pot and saute garlic and ginger on low heat until fragrant. Add shrimp and stir-fry on high heat. When shrimp are cooked add shimeji mushrooms. Stir-fry.
3. When shimeji are tender stir in mixture A ingredients in listed order. Bring sop to a boil over heat, then reduce heat to low. Simmer for 15 minutes. Add spring onions and simmer briefly.
4. Cook noodles in boiling water and drain well . Serve noodles in dishes and pour soup from 3. Garnish with fried onion and cilantro. Serve lemon on the side.
Note ; Galangal root is spice with an aroma that's a comination of ginger and pepper. Kieffer lime leaves are often sold dried. Both are spices commonly used in Thai cuisine and should be available in any large supermarket with a good Asian foods section, Also, check ingredients on the back of the tom yum paste, as thery are sometimes inckuded. You can use either fresh or dried lemongrass.