Spicy Tom Yum Soup

2 teaspoons canola oil
1 stalk lemongrass, cut in half, then quartered
1 tablespoon ginger, finely chopped
1 teaspoon garlic, finely chopped
½ jalapeño, finely diced
1 quart seafood stock
2 teaspoons Chef Paul Prudhomme’s Vegetable Magic®
1 teaspoon wet tamarind OR ½ teaspoon tamarind powder
2 teaspoons sambal oelek
2 teaspoons red curry paste
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons cilantro, chopped
1½ tablespoons brown sugar
1 tablespoon chili oil
¾ cup cherry tomatoes, halved
¾ cup mushrooms, quartered
½ pound shrimp (25/30 count), tail on, peeled and deveined
½ teaspoon Kosher salt (optional)

Heat oil in 4-quart pot over high heat. Once it starts to shimmer, add lemongrass, ginger, garlic, and jalapeno. Stir constantly for one minute to allow oils from the ingredients to release. Add stock, Vegetable Magic®, tamarind, sambal oelek and red curry paste to the pot and stir well. Bring to a boil, then reduce heat to medium and cook for 15 minutes, stirring occasionally.

Add lime juice, fish sauce, cilantro, brown sugar, and chili oil, and cook for 5 minutes. Then add the tomatoes, mushrooms, and shrimp and cook for 5 minutes.

Remove from heat and stir in Kosher salt (the salt is optional – be sure to taste before adding in!) Remove all the lemongrass pieces and serve immediately.