Tom Yum Kung

• water or stock -- 6 cups
• fish sauce 1-2 tablespoons
• kaffir lime leaves
• lemongrass white part of stalk only, crushed --1 stalk
• galangal optional, cut into thin rounds -- 2 pieces
• 2 cloves
• salt and pepper -- to taste
• shrimp peeled and deveined -- 1 1/2 pounds
• scallions chopped -- 1/2 bunch
• straw mushrooms optional -- 1 cup
• limes juice only -- 2
• cilantro chopped -- 1/2 bunch
• chile peppers Thai, sliced into rounds -- 2-3 each

1. Bring the water or stock, fish sauce, lime leaves, lemongrass, galangal, garlic, salt and pepper to a boil in a large pot over medium flame. Reduce heat to low and simmer for 15-20 minutes. Remove from heat and set aside for another 10 minutes to steep. Strain through a fine-meshed sieve and discard solids.
2. Return the stock to a simmer over medium-low heat. Add the shrimp, scallions and mushrooms and continue to simmer over medium-low heat until shrimp is cooked through, 5-6 minutes.
3. Stir in the lime juice, cilantro and chilies, adjust seasoning and serve.
4. Add the shrimp shells from peeling the shrimp to the simmering stock for extra flavor.ntraw mushrooms are usually found canned. You can substitute thinly sliced button mushrooms if you like, or omit the mushrooms altogether.nliced bamboo shoots can be added if you like.nf kaffir lime leaves are unavailable, zest the limes before juicing them and use the zest instead.
5. Tom Kha Kung: Substitute coconut milk for half or all the water or stock.nom Yum Gai: Substitute thinly sliced chicken for the shrimp.nom Yum Hed: A vegetarian variation. Eliminate the shrimp and double the amount of mushrooms.

water, fish sauce, lime, lemongrass white, galangal optional, cloves, salt, shrimp, scallions, mushrooms, limes juice only, cilantro, chile peppers

Taken from www.yummly.com/recipe/Tom-Yum-Kung-1621768 (may not work)