Tom Yum Soup With Shrimp

• 8 cups Water
• 4 pieces 4" Long Lemon Grass
• 4 whole Kefir Lime Leaves
• 2 whole Thai Red Chilies, More If You Prefer Spicy
• 4 Tablespoons Fish Sauce
• 1 Tablespoon Roasted Red Pepper Paste
• 3 Tablespoons Tamarind Paste
• 3 Tablespoons Garlic Chili Paste Or To Taste
• 2 teaspoons Honey
• 1 pound Shrimp, Peeled And Deveined
• 8 ounces, weight Mushrooms, Cleaned And Sliced
• 1 whole Tomato, Diced
• 1-1/2 whole Limes, Juiced
• 2 cups Bean Thread Noodles, Softened (optional)
• 2 cups Mung Bean Sprouts (optional
• 1/2 cups Thai Basil, Chiffonade
• 1/2 cups Chopped Fresh Cilantro

1. Place water, lemon grass, keffir lime leaves, Thai chilies, fish sauce, roasted red pepper paste, tamarind paste, garlic chili paste and honey into a large pan. Bring to a simmer, then turn heat to low. Cook 15 minutes. Add shrimp and mushrooms. Cook for 10 minutes.
2. Remove from heat add tomato, lime juice, noodles, mung bean sprouts, Thai basil and cilantro. Stir well and serve.

water, lemon grass, lime leaves, red chilies, fish sauce, red pepper, tamarind paste, garlic, honey, shrimp, weight mushrooms, tomato, whole limes, noodles, sprouts, thai basil, fresh cilantro

Taken from tastykitchen.com/recipes/soups/tom-yum-soup-with-shrimp/ (may not work)