Tom Yum Goong (Thai Hot & Sour Shrimp Soup)

Serving size: 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shrimp -- peeled, deveined
   3 1/2  cups          water
   4                    kaffir lime leaves
   2      stalks        lemon grass
     1/2  cup           straw mushrooms -- canned or fresh
   2      tablespoons   lime juice
   3      tablespoons   fish sauce -- (nam pla)
   1      teaspoon      Thai red curry paste
   2      teaspoons     sliced red & green chilies -- or to taste
   1      tablespoon    chopped cilantro leaves

Cut the lemon grass into 1: lengths and smash.

In a medium saucepan, bring water to a boil over high heat. Stir
in the curry paste, lime leaves and lemon grass. Bring to a boil
again and add shrimps and mushrooms. Cook just until the shrimps
are done but not overcooked. Stir in fish sauce and remove from
heat. Spoon the soup into a serving bowl and add lime juice, stir
to mix well. Sprinkle chilies and cilantro leaves before serving.
Serve hot with cooked rice. Makes 2 servings.

NOTE: Boneless chicken pieces may be used instead of shrimp. Omit
the chilies if desired. Additional fish sauce may also be added
to the soup at the table.