Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

• 1 cup shrimp & deveined
• 3 1/2 cups water
• 4 each kaffir lime leaves
• 2 stalks lemongrass cut into 1 inch pieces, smashed
• 1/2 cup mushrooms, enoki (straw)
• 2 tablespoons lime juice
• 3 tablespoons fish sauce
• 1 teaspoon red curry paste
• 2 teaspoons green chili peppers red and green, sliced
• 1 tablespoon cilantro chopped

1. In a medium saucepan, bring water to a boil over high heat.
2. Stir in the curry paste, lime leaves and lemongrass.
3. Bring to a boil again and add shrimps and mushrooms.
4. Cook just until the shrimps are done but not overcooked.
5. Stir in fish sauce and remove from heat.
6. Spoon the soup into a serving bowl and add lime juice, stir to mix well.
7. Sprinkle chilies and cilantro leaves before serving.
8. Serve hot with cooked rice.
9. NOTE: Boneless chicken pieces may be used instead of shrimps.
10. Omit the chilies if desired.
11. Additional fish sauce may also be added to the soup at the table.

shrimp, water, lime leaves, stalks lemongrass, mushrooms, lime juice, fish sauce, red curry, green chili peppers, cilantro

Taken from recipeland.com/recipe/v/thai-hot-sour-shrimp-soup-tom-y-44971 (may not work)