Tom Yum Goong
The hot-and-sour prawn soup that defines Thai flavor: lemongrass, galangal, lime leaf, chili and lime in a fragrant, fiery broth. Ingredients: prawns, lemongrass, galangal, kaffir lime leaves, Thai chiles, mushrooms, fish sauce, lime juice, sugar, chicken stock, cilantro. Recipe: 1) Bruise lemongrass and galangal; simmer in stock with lime leaves. 2) Add mushrooms and chiles. 3) Add prawns; cook just until pink. 4) Season off the heat with fish sauce, lime juice and a pinch of sugar. Serve: steaming, with jasmine rice. History: a central-Thai classic whose name means 'boiled mixed' (tom yum) with prawns (goong); its balance of four flavors is the Thai ideal.