Tom Yum Soup With Shrimp

• 1 and 1/2 pounds of shell on shrimp
• 1 cup of shrimp stock (made from the shells of shrimp)
• 2 cups of chicken stock
• 3 cups of vegetable stock
• 1 tablespoon of chili paste with garlic (see recipe)
• 5 stalks of lemon grass - trimmed and cut in 1 in parts
• 4 lime leaves
• 1 package of crimini mushrooms (baby bellas)
• 1 package of enoki mushrooms
• 2 red bell peppers cut in strips
• 3 tablespoons of fish sauce
• 3-4 fresh juice of limes
• 2 red chili peppers minced
• 6-8 slices of galangal (root simular to ginger)
• 1 bunch of cilantro rough chopped
• 2 tablespoons of sugar

1. Add shrimp stock, veg stock and chicken stock to large pot and bring to boil. Reduce to simmer and add: chili paste, trimmed lemon grass (there is quite a lot using just the whitish yellow parts. You can bundle in cheesecloth for easy removal if you wish), lime leaves, bell peppers, fish sauce, galangal, wild mushrooms, lime juice and sugar. Simmer for 15-20 minutes and season well with salt and pepper. Add shrimp and bunch of cilantro and cook till shrimp are pink (approx 5 minutes depending on the size of your shrimp). Ladle into bowls and enjoy!!
2. ** For Chili paste I placed approximately 25 dried hot chili peppers in boiling water to rehydrate. I pureed them with 4 cloves of fresh garlic and 3 tablespoons of tomato paste. I drizzled in olive oil till thick and creamy.

shell, shrimp, chicken, vegetable stock, garlic, stalks of lemon grass , lime leaves, crimini mushrooms, enoki mushrooms, red bell peppers, fish sauce, fresh juice, red chili peppers, root, cilantro, sugar

Taken from www.epicurious.com/recipes/member/views/tom-yum-soup-with-shrimp-51583811 (may not work)