SPICY THAI-STYLE SHRIMP SOUP Recipe

Ingredients

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• The broth (through step 1) can be prepared up to 2 days in advance. Just remember to withhold the lime juice until the last moment; otherwise, its flavor and aroma will dissipate. If you can locate lemon grass at the market, feel free to add a stalk to the broth, trimmed of its fibrous top and bruised with the flat side of a knife. For maximum heat, do not seed the chiles. shopping list
• 5 1/4 cups canned low-sodium chicken broth shopping list
• 1 piece fresh ginger (1/2-inch), cut in half and smashed (see illustration below) shopping list
• 2 large cloves garlic , lightly crushed with skins on shopping list
• 2 tablespoons fish sauce shopping list
• 4 - 6 cilantro stems, including roots, plus 1/4 cup roughly chopped fresh cilantro leaves shopping list
• 1 teaspoon sugar shopping list
• 2 medium jalapeño chiles , stemmed and sliced crosswise into 1/4-inch rings shopping list
• 2 medium tomatoes , cored and chopped coarse shopping list
• 1/2 pound cremini mushroom , oyster, or button mushrooms, wiped clean and quartered (or cut into sixths if large) shopping list
• 1/2 pound medium shrimp (about 41 to 50 per pound), peeled shopping list
• 3 tablespoons juice from 2 limes shopping list