Tom Saap

Ingredients

• •1 liter chicken or beef broth
• •400 grams ground pork or chicken
• •3 stalks lemongrass, sliced
• •4 slices galangal or ginger
• •3 lime leaves, torn
• •3 tablespoons fish sauce
• •3 tablespoons fresh lime juice
• •2-3 Thai red chilies, sliced
• •1/4 cup fresh cilantro, chopped
• •1/4 cup fresh mint leaves, chopped
• •2 tablespoons shallots, sliced thin

Directions

1. 1Bring broth to a boil in a large pot over high heat.
2. 2Add lemongrass, galangal, and lime leaves; simmer for 5 minutes to infuse flavors.
3. 3Crumble the ground meat into the broth and stir well, breaking it apart as it cooks for 5-7 minutes.
4. 4Season with fish sauce and lime juice, stirring to combine.
5. 5Add chilies and shallots, simmering for 2 more minutes.
6. 6Remove from heat and stir in cilantro and mint just before serving.
7. 7Ladle into bowls and garnish with extra fresh herbs and lime wedges on the side.

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