Tom Yum Soup

• 3 cups chicken stock or broth
• 1 scant tablespoon tom yum paste (available in Asian markets and speciality stores)
• 2 fresh kaffir lime leaves, finely chopped
• 1 stalk lemon grass, tender inner part only, roughly chopped
• Juice of half a lime
• 2 tablespoons fish sauce
• 1 small red Thai chili, finely chopped
• 1/2 teaspoon sugar
• 2 ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced
• 8 ounces raw shrimp, peeled
• 2 scallions, cut into short lengths and then into strips
• 2 tablespoons chopped fresh cilantro

1. In a medium saucepan, combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce.
2. Add chili and sugar, and stir.
3. Place over high heat to bring to a boil, then reduce heat to medium low.
4. Add mushrooms, and simmer 1 to 2 minutes.
5. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
6. To serve, divide soup between two bowls.
7. Garnish each with 1 tablespoon cilantro, and serve.

chicken, paste, fresh kaffir lime, lemon grass, lime, fish sauce, red thai chili, sugar, enoki mushrooms, shrimp, scallions, fresh cilantro

Taken from cooking.nytimes.com/recipes/5198 (may not work)