Big John's Tom Yum Soup

• 1 chicken carcass
• 9 cups water
• 1 cup galangal, thinly sliced
• 6 stalks lemongrass, lower thick portion only, Pounded
• 10 kaffir lime leaves
• 2 quarts thai chicken stock
• 1 cup shrimp, peeled and deveined
• 2 (15 ounce) cans straw mushrooms, drained and rinsed
• 8 Thai red chili peppers, roasted
• 6 tablespoons fish sauce
• 6 tablespoons lime juice
• 3 tablespoons chili paste, In Soybean Oil
• 6 kaffir lime leaves
• 6 sprigs cilantro, garnish

1. Place chicken carcass in stockpot Add water, galangal and lemon grass.
2. Roll lime leaves and crush lightly with hand, then add to pot.
3. Bring to boil over medium heat, then reduce heat and simmer 45 minutes to 1 hour.
4. Strain.
5. Bring Thai Chicken Broth to simmer over medium-high heat in medium pot.
6. Add shrimp, mushrooms and chilies, cook until shrimp turns pink (about 1 minute).
7. Stir in fish sauce, lime juice and chile paste.
8. Garnish with lime leaves and cilantro.

chicken carcass, water, galangal, stalks lemongrass, lime, chicken, shrimp, straw mushrooms, red chili peppers, fish sauce, lime juice, chili paste, lime leaves, cilantro

Taken from www.food.com/recipe/big-johns-tom-yum-soup-359414 (may not work)