Thai Spicy Shrimp Soup (Tom Yum Koong)

• 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

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.

shrimp, mushrooms, mushrooms, stock, fresh lemongrass, lime, ginger root, fresh chili peppers, fish sauce, lime juice, sugar, chili paste, cilantro

Taken from www.food.com/recipe/thai-spicy-shrimp-soup-tom-yum-koong-117808 (may not work)