Name: Spicy Tom Yam Zuppe di Pesce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound whole shrimp; 1/4 cup fresh lime juice; 3 tablespoons fish sauce; 1 tablespoon hot chili paste; 1 tablespoon raw sugar; 4 kaffir lime leaves; 3 red Thai chiles; 3 stalks lemongrass, tough outer layers removed, cut into 1-inch pieces; One 2-inch piece galangal, peeled; 1 pint cherry tomatoes, halved; 2 cups straw mushrooms; 8 ounces tilapia or other white fish, cut into 1-inch chunks; 20 manila clams

Directions

Bring 6 cups water to a boil in a pot. Meanwhile, peel and devein the shrimp, reserving the heads and shells. Throw the heads and shells into the boiling water and set the meat aside. Simmer over medium-low heat for 20 minutes. Remove from the heat and let sit and stew for another 20 minutes. Strain the broth into a clean pot lined with cheesecloth. Add the lime juice, fish sauce, chili paste, raw sugar, lime leaves, chiles, lemongrass, galangal and cherry tomatoes to the shrimp broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the mushrooms, tilapia, clams and reserved shrimp and cook until the clams have opened, about 5 minutes. Discard any unopened clams and the galangal. Divide the soup among bowls and enjoy.

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