Title: Thai Hot & Sour Shrimp Soup (Tom Yum Goong)
Categories: Thai Soup Seafood
Yield: 2 Servings

1	c	Shrimp, peeled & deveined
3 1/2	c	Water
4		Kaffir lime leaves
2		Stalks lemongrass - cut into 1" pieces - and smashed. Use 2"
1/2	c	Straw mushrooms - (canned or fresh)
2	tb	Lime juice
3	tb	Fish sauce (Nam Pla)
1	ts	Thai red curry paste
2	ts	Sliced red & green chilis - (or to taste)
1	tb	Chopped cilantro leaves

In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemongrass. 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 shrimps. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.

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