Name: Tom Yum Soup
Ingredients: 11 oz Shrimp; washed, peeled and deveined , (keep the peels for making broth); 3 c Water; 2 Stalks lemon grass; sliced , (you may just have to put in lemon slices instead); 5 Kaffir lime leaves; torn into pieces, discarding the stems; 3 Shallots; sliced; 3 Cloves garlic; crushed; 2 Tomatoes; each cut into 8 pieces; 5 Thin slices of ginza; (Thai ginger) peeled; 3 c Straw mushrooms; cut in 1/2; 20 sm Green chilies; 3 tb Fish sauce; (you can substitute a little salt for this); 2 tb Lemon juice; Coriander; chopped, (may be omitted)

I believe that human morality, rather than flagrant sin, is the greatest obstacle to the gospel today. If you ask the average law-abiding person why he expects to go to heaven, the answer will be some form of “because I’ve been good.” The rich young ruler (see Matthew 19:16-20), the prodigal son’s older brother (see Luke 15:28-30), and the Pharisee praying in the temple (see Luke 18:9-12) all had this in common: They were confident of their own goodness. Their attitude is replicated throughout our society. And the more religious a person is, the more difficult it is for that person to realize his or her need for the righteousness of Jesus Christ.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Seafood	Asian		1	Servings

INGREDIENTS

11	oz	Shrimp; washed, peeled and deveined , (keep the peels for making broth)
3	c	Water
2		Stalks lemon grass; sliced , (you may just have to put in lemon slices instead)
5		Kaffir lime leaves; torn into pieces, discarding the stems
3		Shallots; sliced
3		Cloves garlic; crushed
2		Tomatoes; each cut into 8 pieces
5		Thin slices of ginza; (Thai ginger) peeled
3	c	Straw mushrooms; cut in 1/2
20	sm	Green chilies
3	tb	Fish sauce; (you can substitute a little salt for this)
2	tb	Lemon juice
		Coriander; chopped, (may be omitted)

INSTRUCTIONS

Here are a couple of recipes from the Kitchen Link E-Newsletter that
contain our favorite item. With a little doctoring the heat level could be
kicked up a few notches to meet our normal (?) standards. Hope you enjoy
them.
Here's my best recipe for Tom Yum Soup. It was given to me by my cooking
teacher, Somphon Nabnian at the Chiang Mai Cooking School in Chiang Mai (a
northern city and very beautiful!) Somphon is a fabulous teacher.. . if you
ever get that way, do look him up. here goes . . .
Put the peelings in a pan with the water and bring to the boil. strain the
stock, discarding the peelings.
Bring the stock back to a boil and add the lemon grass, lime leaves,
shallots, garlic, tomatoes, and ginger and bring to the boil. add the
mushrooms and bring back to the boil and add the chilies and the fish
sauce. cook 2 minutes, add the shrimp and reheat to boiling.
When the shrimp are cooked, turn off heat and stir in lemon juice. serve
garnished with coriander.
* If you do not have shrimp, use chicken stock and add chicken. also can be
made with pork cubes, mixed seafood, or tofu (this is really good) if you
use chicken or pork, add the meat before the mushrooms and cook thoroughly.
*if you don't want it too spicy, reduce the # of chilies, or leave them
whole
To be quite honest, the easiest way to cook Tom Yum is to go to your local
Asian market and buy a packet of "tom yum" seasoning paste. it will have
directions on the paste for making the soup. Thai people like this REALLY
hot and usually add way more chilies than i do.
Sawatdee and have lots of sanuk (fun!) sara
Posted to CHILE-HEADS DIGEST by ChefChile <ChefChile@aol.com> on Mar 2,
1998

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