Tom Yam Kung, Delicious

• 1 pint water
• 12 lb shrimp
• 14 lb mushroom
• 1 stalk lemongrass
• 3 -4 fresh lime leaves
• 1 tablespoon chopped coriander or 1 tablespoon cilantro
• 12 teaspoon ground chili powder (Adjust to taste)
• 12 teaspoon sea salt
• 2 tablespoons lime juice
• 1 -2 jalapeno, more if you like hotter (Sliced or diced)
• 2 green onions
• 2 tablespoons fish sauce (I used Veit Huong - 3 Crab Brand)

1. Separate and save shrimp heads, remove shrimp from shells and devein and butterfly.
2. Pour water into pot with the lemon grass, kaffir-lime leaves, sea salt and shrimp heads.
3. Simmer for 1 hour.
4. Add Additional water if to much evaporation occured to return to the original level.
5. Add mushrooms, jalapenos and green onions.
6. Cook for 5 minutes.
7. Add shrimp, lime juice , ground chile powder to taste and fish sauce.
8. Cook for 3 to 5 minutes till shrimp are done.
9. Garnish each bowl with chopped coriander before serving.

water, shrimp, mushroom, stalk lemongrass, lime, coriander, ground chili powder, salt, lime juice, hotter, green onions, fish sauce

Taken from www.food.com/recipe/tom-yam-kung-delicious-274165 (may not work)