Asian - Thai, Indian, Vietnamese, Vegetarian (or easy fix)
Recipe:
Adapted from True Thai (as so many of the tasty Thai recipes are!)
6 c. chicken stock
1 T. Tom Yum paste*
1 T. tamarind soup base
4 T. fish sauce
1/2 c. fresh lime juice
3 T. brown sugar
1/2 lb. peeled shrimp
1/2 lb sliced mushrooms (I use shiitake, oyster, button,... whatever you've got)
Toss everything together in a saucepan and heat until the shrimp is done and the mushrooms are cooked enough for you. Not much else to do. Eat it!
Can be vegan-ized by subbing veggie broth for chicken and soy sauce for the fish sauce. But if you aren't morally opposed to it, PLEASE try the fish sauce... it's not fishy AT ALL in the finished soup and does something wonderful to the flavor that soy sauce just can't.
* I use Pantai(norasingh) brand from Lee Lee's... in a glass jar with a yellow lid.
