Tom Yum (Spicy Thai Soup)

• 1 lb shrimp or 1 lb chicken, cut up
• 4 -5 kaffir lime leaves
• 1/4 cup tomatoes, chopped
• 1 1/2 cups mushrooms, sliced
• 3 cups water
• 1 stalk lemongrass, cut into 1/2-inch pieces
• 4 -5 tablespoons fish sauce
• 7 -8 tablespoons lime juice
• 2 tablespoons red chili peppers, freshly ground (or to taste)
• 1 tablespoon chili paste, in soy bean oil (Thai name -- Nam Prik Pao, can be found in Asian grocery store)

1. Pour water into medium saucepan and place over high head on stove; bring to boil and add Kaffir lime leaves & lemon grass; cook for 2 minutes.
2. Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in soy bean oil.
3. Add mushrooms & tomatoes; cook for several minutes.
4. Add shrimp or chicken.
5. Turn heat to high, do not stir.
6. When shrimp or chicken is cooked, continue to cook for 2 minutes more.
7. Serve with hot rice.

shrimp, lime, tomatoes, mushrooms, water, stalk lemongrass, fish sauce, lime juice, red chili peppers, chili paste

Taken from www.food.com/recipe/tom-yum-spicy-thai-soup-116293 (may not work)