Thai Soup

• 4 cups water
• 1 pint cherry tomatoes
• 1 can straw mushrooms
• 1 stalk lemongrass fresh
• 1 container tofu
• shrimp a dozen small
• garlic
• galangal
• 2 tablespoons fish sauce
• 1/2 lime for juice
• 4 kaffir lime leaves
• chili pepper your favorite
• salt

1. 1. Bring water to boil with lemongrass*, minced garlic, galangal (Thai white ginger), kaffir lime leaves (chopped and/or crushed to release the flavor), minced chili pepper (use the hotness you desire, from jalapeno to habanero), fish sauce and salt.
2. *I usually "activate" the lemon grass by chopping it into three very large pieces (so that it is easy to remove since it is inedible) and then tenderizing it with the back of a knife blade. This will really bring out the essence of the lemongrass.
3. 2. Drop in the mushrooms, tofu and tomatoes (cut in half). Bring to a boil.
4. 3. Add the fresh lime juice and shrimp. They can be pre-cooked, frozen or fresh. I use a few. If you don't like shrimp, just don't add it. The soup will still taste really good! Bring to a boil, or just until the shrimp is fully cooked, which takes only a few minutes if you shrimp are small.
5. 4. Optional: add chili powder to make it more hot, or some chopped up green pepper.

water, tomatoes, straw mushrooms, shrimp, garlic, galangal, fish sauce, lime, lime leaves, chili pepper, salt

Taken from www.yummly.com/recipe/Thai-Soup-1692845 (may not work)