Tom Yam Soup

• 2 cups shrimp, washed peeled and deveined
• 3 cups water or 3 cups chicken stock
• 6 garlic cloves, crushed
• 6 shallots, sliced
• 2 lemongrass, lower 2/3 's sliced into 1 inch pieces
• 10 ginger, thin slices
• 2 cups straw mushrooms, cut in half
• 2 tomatoes, cut into 8 pieces
• 20 small green chilies, cut in half lengthways
• 3 tablespoons fish sauce
• 5 kaffir lime leaves, torn into pieces discarding stem
• 2 tablespoons lime juice
• 12 cup coriander, chopped

1. If using water & shrimp peelings: Put peelings in pot with water, bring to a boil.
2. If using chicken stock: Put into soup pot, bring to a boil.
3. Add garlic, shallots, lemongrass and ginger, and bring to a boil.
4. Add mushrooms and tomatoes, bring back to a boil.
5. Add the between 10 and 20 of the chillies and fish sauce, followed by kaffir lime leaves.
6. Cook gently for 2 minutes.
7. Add prawns/shrimp and cook for 1 minute (until shrimp turn pink).
8. Turn off the heat, add lime juice.
9. Serve garnished with coriander.

shrimp, water, garlic, shallots, lower, ginger, straw mushrooms, tomatoes, green chilies, fish sauce, lime, lime juice, coriander

Taken from www.food.com/recipe/tom-yam-soup-363723 (may not work)