Hot And Sour Soup With Salmon And Oyster Mushrooms

• 2 (10- to 12-inch-long) fresh lemongrass stalks, rinsed
• 5 cups reduced-sodium or homemade chicken stock
• 2 quarter-size slices galangal or fresh ginger
• 1 jalapeno chile, halved lengthwise
• 3 fresh or dried kaffir lime leaves, optional
• 8 ounces skinless, boneless salmon fillet, cut into 1/2- x 1-inch pieces
• 2 ounces oyster mushrooms, stemmed and thinly sliced
• 1/2 cup grape tomatoes, halved
• 3 tablespoons fresh lime juice
• 3 tablespoons fish sauce
• Pinch of sugar
• Pinch of ground white pepper
• 1/3 cup loosely packed fresh cilantro leaves
• 1/4 cup loosely packed fresh basil leaves, chopped

1. Cut each stalk of lemongrass in half crosswise. Bruise or crush the stalks with a meat mallet or a small, heavy skillet.
2. Combine lemongrass, next 3 ingredients, and, if desired, kaffir lime leaves in a 2-quart saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Remove pan from heat, and let steep for 15 minutes. Remove and discard solids.
3. Return seasoned stock to stove over medium heat. Add salmon, mushrooms, and tomato; simmer gently 3 to 4 minutes or until salmon is opaque.
4. Remove from heat, and stir in remaining ingredients. (If soup is too spicy, stir in another pinch of sugar.)

lemongrass stalks, chicken, quarter, chile, lime, skinless, oyster mushrooms, grape tomatoes, lime juice, fish sauce, sugar, ground white pepper, cilantro, fresh basil

Taken from www.myrecipes.com/recipe/hot-sour-soup-with-salmon (may not work)