Thai Soup

Ingredients:

- 4 cups chicken stock

- 1/2 lemongrass stalk, fat part only, chopped in short stalks

- 4 Kaffir (lime) leaves

- 2 tbsp gluten-free fish sauce (e.g. Thai's Kitchen) (optional)

- 1 clove garlic, minced

- 1/2 tomato, diced

- 1/2 red bell pepper, sliced

- 1 mushroom, sliced

- 1 tbsp lemon juice

- 1/2 tsp salt

- 1/2 tsp red pepper

- 1/2 tsp sugar (adjust based on taste)

- 5-6 shrimps (or 1/4 lb chicken breast, optional)

- a few fresh basil leaves, finely diced

Preparation:

- In a small bowl, add lemongrass, Kaffir leaves and 1/2 cup water. Boil spices in water and then turn heat down to simmer for 10 minutes. Transfer liquid to a soup pot and discard the spices.

- Heat the soup pot on medium-high heat. Add chicken stock, fish sauce, sugar, salt, and red pepper. Bring the soup to a boil. Then add shrimps (or chicken), red bell pepper, mushroom, and tomato. When soup boils again, turn heat down to simmer for 10 minutes.

- Finally, add garlic, lemon juice and basil leaves. Simmer for 2 more minutes.

- Remove soup from heat. Open lid to cool for 3 minutes before serving.