Tom Yum Koong

• 2 quarts fish stock (or chicken broth)
• 2 stalks fresh lemongrass, sliced on a bias in 1-inch pieces
• 4 kaffir lime leaves
• 1 inch fresh galangal root or 1 inch ginger, sliced
• 2 Thai red chili peppers, fresh, sliced
• 2 tablespoons fish sauce, such as nam pla
• 1 1/2 teaspoons sugar
• 1 (8 ounce) can straw mushrooms, rinsed
• 1 lb large shrimp, peeled with tails on
• 1 lime, juice of
• 1 lime, thinly sliced
• 2 green onions, sliced
• 6 sprigs fresh cilantro, chopped

1. Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, galangal, kaffir lime leaves and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
2. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 5 minutes until they turn pink. Remove from the heat and add the limes and lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves and slices are for flavor only and should be avoided when eating the soup.

fish stock, lime leaves, galangal root, red chili peppers, fish sauce, sugar, straw mushrooms, shrimp, lime, lime, green onions, cilantro

Taken from www.food.com/recipe/tom-yum-koong-259030 (may not work)