Recipe: Tom Yum Goong (Thai Hot & Sour Shrimp Soup)

1 cup shrimps, peeled and devained
3 1/2 cups water
4 Kaffir lime leaves (Bai Magrood)
2 stalks lemongrass, cut 1" pieces and smashed. Use 2" from the base only. Discard the
fibery leaves
1/2 cup canned straw mushrooms (or use fresh mushrooms)
2 tbsp lime juice
3 tbsp fish sauce (Nam Pla)
1 tsp Thai red curry paste
2 tsp (or to taste) sliced red and green chilies
1 tbsp chopped cilantro leaves

DIRECTIONS:

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.