Jet Inspired Tom Yum Goong

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

• 6 x whole Thai chili peppers
• 6 tbsp. lime juice
• 6 tbsp. fish sauce
• 6 sprigs fresh cilantro
• 6 kaffir lime leaves
• 3 tbsp. Thai garlic chili paste
• 2 quarts of Thai chicken broth
• 1 x 15 oz. can of whole straw mushrooms, drained
• 1 cup of medium shrimp, peeled and deveined

Instructions

1. Preheat your broiler and place the rack approximately 6 inches away from the heat.

2. Cover a baking sheet in aluminum foil. Arrange the peppers into the prepared baking sheet.

3. Broil for around 5 minutes while turning from time to time until the skin of the peppers blisters and blackens

4. Transfer the blackened peppers into a bowl and wrap tightly in cling wrap. Steam the peppers while cooling, approximately 20 minutes.

5. After cooled, peel off and discard the skin, seeds, and stems. Chop up the roasted peppers.

6. Place the chicken broth in a large pot and bring to a low boil over medium-high heat.

7. Stir in shrimp, mushrooms, and diced roast peppers.

8. Reduce to a simmer for about 1 minute and cook until your shrimp is no longer translucent in the middle.

9. Stir in the fish sauce, lime juice, and your chili paste until paste dissolves.

10. Heat through and place in bowls. Garnish bowls with lime leaves and cilantro sprigs.