Thai Spicy Shrimp Soup (tom Yum Koong)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/3 lb shrimp (shelled, with tail)
• 8 fresh mushrooms, cut in half
• 12 canned straw mushrooms
• 2 cups stock (fish or chicken stock)
• 1/2 stalk fresh lemongrass, cut in 1-inch long pieces
• 4 fresh lime leaves (kaffir lime leaves- or can use pesticide-free lime leaves from your garden, washed)
• 1 inch fresh galangal, sliced thinly (thai ginger root)
• 4 -6 fresh chili peppers (i use one fresh serrano chile-optional, see note)
• 2 tablespoons premium fish sauce
• 2 tablespoons fresh lime juice
• 1/2 teaspoon sugar
• 1/2 teaspoon chili paste, with soya oil (optional)
• fresh snipped cilantro, as desired

Recipe

• 1 devein shrimp; rinse and drain.
• 2 bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
• 3 remove chunks of lemon grass and whole chiles. sprinkle with fresh cilantro; serve.